This traditional Finnish Egg Butter is unique, delicious, and perfect for a quick breakfast or Easter brunch. When I married a Finn I was introduced to all sorts of new culinary treasures packed with cardamom, rye, and mushrooms. When I first heard of egg butter I was skeptical, but I should have known better. These eggs are so simple, easy, and incredibly delicious served with crackers or on toast. I make these for a quick Easter breakfast alongside my sourdough pancake peeps as Moose anxiously awaits opening his Easter basket.
How To Make Finnish Egg Butter
- For three servings, add 6 peeled hard boiled eggs and 6 tablespoons of soft, room temperature butter to a bowl. This yields 3 servings. If you’re expecting a larger crowd, add 2 additional hard boiled eggs and 2 additional tablespoons of butter per extra serving.
2. Mash the hard boiled eggs into the butter with a fork and mix well.
3. Serve with crackers, on toast, or eat it straight out of the bowl with a fork.
Hard Boiling Eggs In The Instant Pot
On Easter morning we have so many festivities and celebrations that we want to jump right into, so I don’t want to spend the morning in the kitchen missing a single moment! This recipe is already so fast and easy, but to make it even simpler I hard boil my eggs the night before in the Instant Pot. To do this:
- Pour 1 cup of water in the bottom of your Instant Pot. Place the trivet on top.
- Arrange however many eggs you need on the trivet.
- Set your Instant Pot to pressure cook on high pressure for 10 minutes. Quick release the pressure when your Instant Pot is done pressure cooking.
- After your Instant Pot releases all its steam, plunge your eggs into cold water to cool.
- Once eggs are cooled, peel off the shells. I find that the shells come off so much easier using this method vs the stovetop.
I often also use hardboiled eggs that we dyed for the Easter Bunny. This is a great way to use up some of those dyed eggs!
Feedback
Did you try this traditional Finnish recipe? Did you love how easy it was!? Let me know in the comments below.
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Finnish Egg Butter
This traditional Finnish Egg Butter is unique, delicious, and perfect for a quick breakfast or Easter brunch.
Ingredients
- 6 peeled hardboiled eggs
- 6 Tablespoons room temperature butter
Instructions
- Add 6 peeled hard boiled eggs and 6 tablespoons of soft, room temperature butter to a bowl.
- Mash the hard boiled eggs into the butter with a fork and mix well.
- Serve with crackers, on toast, or eat it straight out of the bowl with a fork.
Notes
This recipe yields 3 servings. If you’re expecting a larger crowd, add 2 additional hard boiled eggs and 2 additional tablespoons of butter per extra serving.
To hardboil your eggs in the Instant Pot:
- Pour 1 cup of water in the bottom of your Instant Pot. Place the trivet on top.
- Arrange however many eggs you need on the trivet.
- Set your Instant Pot to pressure cook on high pressure for 10 minutes. Quick release the pressure when your Instant Pot is done pressure cooking.
- After your Instant Pot releases all its steam, plunge your eggs into cold water to cool.
- Once eggs are cooled, peel off the shells. I find that the shells come off so much easier using this method vs the stovetop.
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