Instructions
Pulse eggs in a food processor until coarsely chopped and transfer to a large bowl, then chill, covered, until ready to use.
Cook onion and garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, about 20 minutes.

While onion cooks, trim and rinse livers and pat dry. (Halve any large pieces.) Add livers to onion and increase heat to moderately high, then sauté, stirring occasionally, until livers are just cooked through, 8 to 10 minutes (they should not be pink in center). Transfer mixture (including oil) to a shallow plate and cool to room temperature, about 20 minutes.

Pulse liver mixture in food processor until coarsely puréed, then stir into eggs, along with salt and pepper, until combined. Chill, covered, at least 1 hour, then season with more salt just before serving.

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Yields: 3 1/2 Cups
     Gourmet magazine, October 2005, page 42

notes:  * Recipe by Helene Cypress, Franklin Square, NY

* This recipe is great. My 93 yr. old grandma always makes chopped liver for the holidays -- she made it for Rosh Hashanah but was too tired to make it again for Yom Kippur so I decided to surprise everyone -- it was a big hit -- Grandma said i couldn't have made it better -- also she said the recipe is almost the same exact one she uses. The only change I made was that I used 5 eggs instead of 6. What could be better than a big thumbs up from Bubbe.

* I add more onions than sugested in your version. You wouldn't get me to eat chicken livers any other way.

* I wanted to make this but couldn't -- Grandma wouldn't let me use her liver.

Cuisine:

Main Ingredient:   Chicken Livers