4 eggs
40 - 60 g butter

Cook the eggs in boiling water for 10 minutes. Rinse the eggs with cold water and shell them.

Using a fork, finely mash the warm eggs together with the butter. Season with salt, if necessary. You can use an egg slicer to slice the eggs before mashing. Slice them first crosswise and then lengthwise.

Egg and butter spread is traditionally served spread on Finnish Karelian rice pasties (see the picture on right).

It can also be used in sandwiches or on canapés. Store the spread covered in refrigerator but take it out to soften before use.

Recipe source: family recipe/traditional Finnish recipe.