Judy'S Chopped Liver – a delicious recipe with chicken Livers, onions, eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Dry the livers with paper towels after cleaning them. Put livers and 1 of the onions in a heated no-stick frying pan with a small amount of oil. Saute until browned. Season with salt and pepper. Put the three hard boiled eggs in the food processor and remove after chopping. Place the raw onion in the food processor and chop. Then add the cooked livers and onion. Process the mixture together. Add the chopped egg and process to mix all the ingredients but not too much or it will become too much like a paste. After removing from the processor, adjust the seasoning to taste (salt and pepper). Refrigerate. Cannot be frozen because of the eggs.
275
kcal
Calories
10
g
Fat
4
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 lb chicken Livers, 2 medium onions sliced, 2 hard boiled eggs.
Yes, Judy'S Chopped Liver falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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