I don’t use a recipe, I have been making it for so long. I do it by taste. I tend to make too much of each of the ingredients (except for the liver) So, I often boil all 12 eggs in a carton—what I don’t use in the chopped liver, will get eaten by someone in our family. I chop and saute a whole large onion even though I know I will not use it all in the chopped liver. The reason being, the size of ingredients often vary, so I add small amounts of ingredients at a time mix it up and taste and adjust from there.

1 ½ – 2 lbs of chicken livers

Boil 1 dozen eggs (may only use 4, 5 or 6 based on taste)

1 large sweet onion (may only use about half of the onion)

Few tablespoons of organic vegetable oil (safflower or other mild flavored oil—olive oil is too strong) used to saute the onion and moisturize the Chopped liver.


Broil the chicken livers in the oven until quite dark so they will be done all the way through. Set aside to cool.


Hard boil the eggs and set aside to cool.


Saute the onion in the oil until the onion is translucent. Be sure not to set the heat to high—you do not want to brown the onions it can make them take on a bitter taste. When done, set aside to cool.


Take all of the livers and place them in a wooden bowl for chopping.


Resist the urge to use a blender, food processor or chopper—the chopping method does affect the flavor and it takes the right amount of oxidation to get the right liver taste.


I use a wooden bowl and a single blade mezzaluna (a special curved blade with handled-sometimes there are multiple blades). Why the single blade? Well mostly, a matter of preference, because stuff can get stuck in between the blades of a multiple blade mezzaluna. I have had the same wooden bowl and mezzaluna for almost 40 years (I bought them during the first year we were married).


Chop the livers until you get a coarse texture but not bigger than a pea. Then add 4 of the hardboiled eggs (if you have closer to 2 lbs of livers, start with 5 eggs) and chop those into the livers. Add about half of the sautéed onions straining out the oil (you may have to add more later if the chopped liver is too dry–keep in mind the oil will add more onion flavor).


When you get the right taste and consistency by adding additional ingredients, salt and pepper to taste.  Some people like the chopped liver at room temperature and others like it chilled. I suggest trying it both ways to figure out your preference. Serve with toast points or a variety crackers.