Chopped Liver Recipe

Chopped liver recipe is exactly what you make when you want something hearty, savory, and done in under 30 minutes. You’re working with basic ingredients—chicken livers, eggs, onions—and turning them into something smooth, flavorful, and seriously good on toasted bread.

This chopped liver recipe is all about keeping things simple while still getting that rich, savory flavor. You’re cooking down onions and garlic, adding perfectly cooked chicken livers, and blending everything into a smooth spread. Finished off with grated eggs, it gives you a creamy texture with just the right amount of depth. It’s quick to make, easy to serve, and works for anything from a casual snack to a simple appetizer.

What makes this Jewish chopped chicken liver recipe the best on the internet

• Quick and straightforward – everything comes together in under 30 minutes
• Minimal ingredients – nothing fancy, just real pantry basics
• Rich, creamy texture – perfectly blended but still full of flavor
• Flexible portions – easily make 250g or 500g depending on your needs
• Great for multiple uses – works as a spread, snack, or appetizer

Ingredients

• 4 large eggs
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 tablespoon minced garlic
• 1 pound (500g) chicken livers (or 1/2 pound / 250g)
• Salt, to taste
• Black pepper, to taste

How to Make This Chopped Liver Recipe

First up, go ahead and boil your eggs. Get that going because you’ll need them ready by the time everything else is done.

While that’s happening, grab your onion and chop it nice and fine. Don’t rush it—small pieces cook better and give you a smoother final texture.

Now get a pan on the stove and add your two tablespoons of olive oil. Toss in your chopped onions and let them sauté for about 5 minutes. You’re looking for soft and translucent, not browned.

Once your onions are where they need to be, add in your tablespoon of minced garlic. Stir that in and let it cook just until fragrant. That’s quick—don’t walk away.

Next, take your chicken livers, wash and rinse them properly, then add them straight into the pan. Season with salt and pepper and cook them through. They cook fast, so keep an eye on them—about 8 to 10 minutes and they’re done.

Once everything is cooked, bring out your food processor. Add in the chicken livers and blend until you get that smooth, paste-like texture.

On the side, take your boiled eggs and grate them using a grater. Then add the grated eggs into the blended livers.

Mix everything together until it’s well combined. That’s it—simple, done, ready to serve.

Serving Suggestions

• Spread it over warm toasted bread for a quick snack
• Serve with crackers for an easy appetizer
• Add it to a sandwich with fresh greens for a light meal

Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days
• Freezer: Not ideal for freezing, as the texture can change once thawed
• Reheating: No reheating needed—best served chilled or at room temperature