Simple Chopped Liver
Description
This Jewish chopped liver spread is a delicious savory blend of tender cooked liver, onion, and hard-boiled eggs perfect for Passover celebrations.
Ingredients
•
2 eggs
•
2 tablespoons canola oil
•
salt to taste
•
1 pound chicken livers, rinsed and trimmed
•
2 onions, chopped
•
1 pinch white sugar
Directions
1
Gather all ingredients.
2
Place eggs into a saucepan and cover with water. Bring to a boil, then remove the from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
3
Meanwhile, heat canola oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until onions are very tender and golden brown, 5 to 10 more minutes. Transfer to a plate.
4
Cook chicken livers in the same skillet until no longer pink in the center and the juices run clear, 5 to 10 minutes. Place chicken livers onto the same plate as onions and allow to cool.
5
Process chicken livers and onions in a food processor to the desired consistency.
6
Transfer to a bowl, season with salt and sugar, and stir in chopped eggs.
7
Chill before serving, about 2 hours. Enjoy!