Chopped liver pate

    1 hour 20 min

    This pate is simple to make and everyone will love it. Simmered chicken livers are ground together with hard-boiled eggs and onions. Enjoy with crackers, crostini or crusty bread.

    30 people made this

    Serves: 12 

    • 900g chicken livers, rinsed and trimmed
    • 2 eggs, shell-on
    • 3 onions, divided
    • 1 litre water
    • 2 cubes chicken stock
    • 2 tablespoons vegetable oil
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Place the liver, whole eggs and 1 onion into a large saucepan with the water. Bring to the boil and stir in the chicken stock cubes. Simmer for 1 hour, then allow to cool.
    2. Meanwhile, heat the oil in a large frying pan over medium heat. Chop 1 onion and fry in the oil until tender. Chop remaining onion and set aside. When the liver has cooled, grind together the liver, hard-boiled eggs and the three onions. Season with salt and pepper. Chill before serving.

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    Reviews in English (27)


    This was my Grandma's Chopped Liver recipe too! Sadly, she passed away in 1997, before I had the recipe. I followed your recipe precisely, and am quite nostalgic at the moment. A heartfelt thank you for this terrific recipe, which I will pass along to my daughters. Jodi  -  22 Nov 2006  (Review from Allrecipes US | Canada)


    Holy Moly! This rivals any chopped liver I've had from Jewish delis. Delicious. I altered the recipe only slightly, because I had only 1 pound of livers and was low on onions. I used a scallion with the liver and kept both eggs. I fried half of one onion and used the other half raw. Oh, the discipline it is taking not to eat the whole batch! Thank you!!  -  21 Feb 2009  (Review from Allrecipes US | Canada)


    I was staying with my elderly mother and she was having problems with anemia. In addition to her iron supplement I looked up on the internet other iron rich foods that I could make for her. Liver is right up there at the top and I found this recipe. OMG it is good! The three textures of onion (boiled, fried and raw) plus the hard boiled eggs add tons to the texture and flavor. Reminds me of when we used to get really good chopped chicken livers from the Jewish deli as a kid. Now I make it all the time. It's so easy! Thanks for sharing AJ.  -  07 May 2010  (Review from Allrecipes US | Canada)