Liver is simmered in chicken broth and ground with hard cooked egg and three different preparations of onion to make the best chopped liver ever.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool.

  • Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.

Nutrition Facts

132 calories; 6.8 g total fat; 292 mg cholesterol; 261 mg sodium. 2.8 g carbohydrates; 14.3 g protein; Full Nutrition

Reviews (27)

Read More Reviews
30 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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 Read More
Rating: 5 stars
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!! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
i was skeptical how this would taste using the raw onions. I almost left them out. I was also worried about processing this to mush in the food processor. I decided to follow the recipe exactly and was blown away by how great it came out. I used pulse on the food processor resulting in a great consistency. It wasn't too oniony and didn't have any of that gamey flavor that chopped liver can get. A great recipe. THANKS! Read More
Rating: 5 stars
This is awesome chopped liver. The only thing I did different was use chicken broth instead of water and then added 1 chicken bouillon cube. Read More
Rating: 1 stars
This was pretty tasteless. Next time I'll go back to starting off with sautéing the liver with onions. Read More
Rating: 4 stars
This is close to my grandmother's recipe but to give it fives stars I have to make a few small changes. Use just one (1) large sweet onion two (2)stalks celery without the tops three (3) hard cooked eggs and schmaltz (rendered chicken fat) in place of the oil. When I have time I used the grinder but in a pinch you can use the food processor. Cut the onion and celery into large pieces. Coarsely process the celery and onion. Add the eggs and then add the liver and process a few seconds until all the ingredients are combined. Add the Schmaltz (to taste) by hand. Season with kosher salt --you'll use a few spoonfuls--and black pepper. Serve on sliced rye bread or matzoh crackers. Read More
Rating: 5 stars
This is truly a special treat for those who love chopped liver. It's definitely an acquired taste but once you've got it you find yourself craving it. I made this for my bro's birthday party and it was a hit. Thanks! Read More
Rating: 5 stars
My husband swears this tastes just like his mom's recipe. Turns out great every time and is really easy to prepare. Read More