Chopped Liver

Tracy Q


I was raised Jewish, but it wasn't until I was an adult that I developed the taste for chopped liver. I like mine smooth rather than chunky. My twist is I add BACON! Not kosher! :-)

★★★★★ 1 vote
30 Min
20 Min


1 small
yellow onion, diced
1-1 1/2 lb
chicken livers, remove fat amd connective tissue
4-6 slice
bacon (i use low-sodium), diced
hard boiled eggs (i use an egg slicer)


1In a large skillet, cook bacon to desired crispness. DO NOT drain the fat. Add diced onions and cook until opaque. Add livers. They should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet. Do NOT overcook them, or they’ll turn dry. (You can add salt here, but I prefer to leave it out because of the bacon.
2Move bacon, onion, livers to an appropriate sized bowl. Add cut up hard boiled eggs. With an immersion blender (or put all ingredients into a food processer), and blend until smooth and fully mixed.
3Serve warm or cold. Chilled is traditional, but it's good either way! Serve with crackers or vegetables. Store in a tightly covered container.

About Chopped Liver

Course/Dish: Meat Appetizers
Other Tag: Quick & Easy