egg butter

{{Short description|Mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia}}

{{Infobox food

| name = Mashed Eggs

| image = Karjala.jpg

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| caption = Karelian pasties topped with egg butter

| alternate_name = Munavoi

| type = Spread

| course =

| country = Finland

| region = Northern Europe

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| served =

| main_ingredient = Butter and chopped hard boiled eggs

| minor_ingredient = Salt

| variations =

| serving_size = 100 g

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Egg butter ({{Langx|fi|munavoi}}, {{Langx|et|munavõi}}, {{Langx|no|eggesmør}}) is a mixture of butter and chopped hard boiled eggs. It is a well known spread in Finnish cuisine and Estonian cuisine.

In Finland, egg butter is typically spread over hot Karelian pasties.Ojakangas Beatrice A. (1999). [https://books.google.com/books?id=y9z2sgGHWewC&q=%22Egg+butter%22 The Great Scandinavian Baking Book], pp. 269–273. University of Minnesota Press. {{ISBN|0816634963}}Symington, Andy and Dunford, George (2009). [https://books.google.com/books?id=SNatbAr2SFgC&pg=PA58 Finland], p. 58. Lonely Planet. {{ISBN|1741047714}} In Estonia, egg butter and leib (dark rye bread) are traditionally included in the Easter Sunday meal.Kärne, Karin Annus (2005). [https://books.google.com/books?id=mPK75-OPQkQC&pg=PA=204 Estonian Tastes and Traditions], pp. 13 and 204. Hippocrene Books. {{ISBN|0781811228}}