Chopped Liver, Eggs and Onions

Esther Hardman


This was a treat that was served every holiday be it a, Thanksgiving, Hannukah or the sabbath. My mother had a wooden bowl and mezzaluna blade that she used to prepare this dish. The set was at least fifty years old. Unfortunatley it has been lost through the years. This dish is probably the most remembered food I can remember making and when I was very young it was the first sharp tool I was allowed to use.

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2-4 persons


30 Min


20 Min


1/2 lb
chicken livers
4 large
hard boiled eggs
1 small
onion, finely chopped ( about 1/3 cup)
1 Tbsp
schmaltz, see previous recipe
salt and freshly ground pepper

Directions Step-By-Step

Cut chicken livers in half. Set on a pan and sprinkle with a tablespoon of oil. Broil, 6 to 7 inches from flame for 4 minutes, turn liver over and then broil for another 3 to 5 minutes. Let cool to room temperature.
Place livers on a chopping board and chopped till they are fine, place in a bowl. Chop your eggs and add the onion till they are a desired consistency.
Add to chopped livers and add the schmaltz, salt and pepper. Taste and if you prefer more schmaltz or salt pepper add.

About this Recipe