Chopped Liver Deviled Eggs

This chopped liver recipe can be served on its own like a 
liver pâté with crackers, or it can be piped into egg halves to
make a classy deviled egg hors d’oeuvre. Hard-boiled egg yolks add richness to chopped liver, and we like to fill the resulting
egg whites with liver pâté. The recipe makes enough for a dozen deviled egg halves as well as an extra serving bowl of liver pâté
to spread on crackers. Garnish with chopped fresh parsley, salt, and gribenes for added flavor and effect. If you prefer your liver coarsely chopped and wish to forgo the food processor in this recipe, that works, too.

Chopped Liver Deviled Eggs

Serving Size

2 cups pate (enough for 12 deviled egg halves plus one cup pate for plating with crackers.


  • ½ pound chicken livers
  • 1 ½ tsp kosher salt, plus to taste
  • 7 hard-boiled eggs, peeled
  • 4 Tbsp schmaltz
  • 2 large onions, thinly sliced
  • 3 Tbsp honey
  • gribenes, for garnish (from making schmaltz)
  • chopped parsley, for garnish
  • crackers, for serving


  1. Place 1 hard-boiled egg in a food processor. Halve the remaining 6 eggs lengthwise and add 4 of the yolks to the processor. Discard the remaining yolks or reserve them for another use; set aside the halved egg whites. Pulse the whole egg and egg yolks in the food processor until completely chopped.

  2. In a large pan, heat 2 tablespoons of the schmaltz over medium heat. Add the onions and 1⁄2 teaspoon of the salt and sauté until golden, about 10 minutes. Add the whole livers and sauté until the livers are just cooked through and no longer pink inside, 3 to 5 minutes.

  3. Transfer the livers and onion plus
 any schmaltz left in the pan to the 
food processor with the eggs. Add the remaining 1 teaspoon salt and pulse the mixture, slowly adding the remaining 2 tablespoons schmaltz and the honey until a smooth, velvety pâté is formed. The texture may be loose, but will firm up when cooled. Wait for the mixture to cool to room temperature (or refrigerate in an airtight container for later) before serving.

  4. If desired, fill each of the egg halves (using a piping bag, a zip-top bag
with one corner snipped, or simply a spoon). Garnish with gribenes, parsley, and a pinch of salt. Any extra pâté can be served on its own with crackers or Jewish. Place it in a bowl and garnish with parsley and more gribenes. It will taste even better the next day, so feel free to make it a day ahead.

Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.