Egg Butter Recipes


Use this unusual egg and butter spread as a sandwich filling, or as a topping for crackers or bagels.

Recipe From

Provided by epicureangela

Time 45m

Yield 4


  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel, and remove yolks from white. Chop yolks; reserve whites for another use.
  • Beat butter in a large bowl until soft and fluffy. Mix in the egg yolks, cayenne pepper, and Worcestershire sauce. Beat until smooth.

Egg Butter image

Number Of Ingredients: 4


  • 4 eggs
  • ½ cup butter
  • 1 pinch cayenne pepper
  • 6 drops Worcestershire sauce


This is a tasty syrup for biscuits, pancakes or waffles. It also goes well on Angel Food Cake. You can keep it in the refrigerator for a few days if needed.

Recipe From

Provided by mkghormley

Time 10m

Yield 4-6 serving(s)


Egg Butter image

Number Of Ingredients: 6


  • 1/2 cup butter
  • 1 large egg, well beaten (a must)
  • 1 1/2 cups sugar
  • 3 tablespoons light corn syrup
  • 1/4 cup water
  • 1 tablespoon mexican vanilla


Make and share this Munavoi- Finnish Egg Butter recipe from

Recipe From

Provided by Brenda.

Time 5m

Yield 4 serving(s)


Munavoi- Finnish Egg Butter image

Number Of Ingredients: 3


  • 4 eggs, Hardboiled, Shelled, crumbled
  • 2 -3 tablespoons butter, softened
  • salt, to taste (optional)


My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.

Recipe From

Provided by FoodJunkie

Time 5h

Yield 12


  • Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
  • Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
  • Line a baking sheet with waxed paper.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
  • Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.

Butter Cream Easter Egg Candies image

Number Of Ingredients: 6


  • ½ cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 (16 ounce) packages confectioners' sugar
  • 1 (12 ounce) bag semisweet chocolate chips
  • 2 tablespoons pastel multi-colored candy sprinkles, or to taste

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