Chopped liver is a quintessential Ashkenazi Jewish dish, often evoking memories of family gatherings and holiday celebrations. This savory spread, made with chicken livers, onions, and hard-boiled eggs, is a staple on the Shabbat table and during Passover. Its rich, umami flavor, combined with a smooth texture, makes it irresistible when served with matzo or challah. Passed down through generations, this dish carries the warmth and love of family traditions, making it perfect for any occasion where comfort food is desired.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Appetizer

Cuisine: Ashkenazi

Ingredients Method Notes

Ingredients

1 pound chicken livers rinsed and trimmed
2 tablespoons vegetable oil or schmaltz
2 large onions chopped
3 large hard-boiled eggs peeled
1 teaspoon salt or to taste
1/2 teaspoon black pepper freshly ground
1 teaspoon paprika optional, for garnish

Method

Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onions and sauté until they are golden brown, about 10 minutes.
Add the chicken livers to the skillet and cook until they are browned and cooked through, about 5-7 minutes.
Remove the skillet from the heat and let the mixture cool slightly.
In a food processor, combine the cooked livers and onions with the hard-boiled eggs.
Pulse the mixture until it reaches your desired consistency, either smooth or a bit chunky.
Season with salt and pepper to taste and pulse again to combine.
Transfer the mixture to a serving dish and sprinkle with paprika if desired.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

Chopped liver can be stored in an airtight container in the refrigerator for up to 3 days. For a richer flavor, use schmaltz instead of vegetable oil. Serve with crackers, matzo, or slices of challah.