Chopped Liver



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied or divided by 2.

This recipe keeps well, refrigerated, for about 48 hours. Cooking time does not include chilling time.

For a main course meal, serve with two slices of toasted whole-grain or gluten-free bread cut into triangles, or with whole wheat or gluten-free crackers.


For a main course meal, serve with a side salad of your choice or fresh vegetables such as celery or carrot sticks or sliced cucumbers.

Chopped Liver


2 large Egg(s)
3 cup Water
1 tsp. Olive oil
2 clove Garlic, raw (minced)
1 large White onions (diced)
16 ounces Chicken livers
1/4 tsp. Salt
1 to taste Black pepper
1 tsp. Paprika


Place the water in a large sauce pan over high heat.

When the water boils add the eggs. Let them boil for three minutes and then remove the pan from the heat. Let the eggs stand in the water for 12 minutes and then run them under cold water.

Place the eggs in the refrigerator to chill.

Place the olive oil in a large skillet over medium high heat. Add the minced garlic.

Cook for about 1 minute. Stir frequently. Add the onion to the pan.

Cook the onion for about 5 minutes. Stir frequently.

Add the chicken livers to the pan.

Cook for about 10 minutes. Stir frequently. The livers are done when they are firm to the touch.

Place the livers in a bowl and put the bowl in the refrigerator to chill.

When the livers are cold place them in a food processor.

Add the salt, pepper and paprika.

Peel the eggs and add them to the livers.

Process in short pulses until the liver is chopped fine but not smooth. Chill thoroughly before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Serve with gluten-free bread or gluten-free crackers.


This is a low sodium recipe.

Recipe Notes

Chopped liver is so simple to make and great to have on hand for sandwiches. I like my chopped liver sandwiches with tomato and very thinly sliced onion on toasted bread.

You do have to be careful with chopping the liver. They can turn into a smooth paté very easily, and (in my opinion) chopped liver should have some texture. You don’t have to use a food processor if you don’t have one. Place the livers and eggs on a cutting board and chop with a large chef’s knife. Place the chopped liver in a bowl and then add the spices. Stir to blend well.

"What am I, chopped liver?"

Morgan Harlan