Val's Hungarian Jewish Chopped Liver Recipe

Name: Val's Hungarian Jewish Chopped Liver
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon unsalted butter (optional); 1 large white onion, chopped; 2 pounds fresh chicken livers; 6 hard-cooked eggs; 1 small white onion, finely chopped; 1 bunch green onions, chopped; salt and pepper to taste; 2 tablespoons paprika; 2 tablespoons chopped fresh parsley, divided; 1 head romaine lettuce; 2 sprigs fresh parsley

Servings: persons

2 tablespoons vegetable oil
1 tablespoon unsalted butter (optional)
1 large white onion, chopped
2 pounds fresh chicken livers
6 hard-cooked eggs
1 small white onion, finely chopped
1 bunch green onions, chopped
salt and pepper to taste
2 tablespoons paprika
2 tablespoons chopped fresh parsley, divided
1 head romaine lettuce
2 sprigs fresh parsley

1
In a large skillet, heat oil and butter over medium high heat.
2
Saute the diced onion until fairly soft.
3
Add chicken livers and saute over high heat, stirring frequently.
4
When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
5
Mash livers with a potato masher.
6
You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in).
7
In a separate bowl, mash the eggs and add to the liver.
8
Add the grated or finely chopped raw onion and chopped green onions and mix all together.
9
The liver mixture should still be warm, and will slightly cook the onions.
10
Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!).
11
Add 1 tablespoon chopped parsley.
12
Mix well with a large spoon and refrigerate for 1 to 2 hours.
13
To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley.
14
Garnish with sprigs of fresh parsley.
15
Enjoy!

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 tablespoon unsalted butter (optional), 1 large white onion, chopped, 2 pounds fresh chicken livers, and more.

Yes, Val's Hungarian Jewish 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.

That's it — enjoy your meal!

Val's Hungarian Jewish Chopped Liver

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions