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Shared by Mitchell Davis

Chopped Liver

Yield: 3 cupsTime: 45 minutes

Chopped Liver

Yield: 3 cupsTime: 45 minutes

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This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!

Read more about Mitchell's family in "For Mitchell Davis, the Meal Is the Holiday" and try his recipes for matzo ball soup, fermented vegetable salad, and pickled cucumber salad.


  • 1 ½ pounds chicken livers
  • 2 large eggs
  • 6-8 tablespoons chicken schmaltz or vegetable oil
  • 1 pound (about 3 medium) yellow onion, one peeled and left whole with the root end intact, the others finely chopped
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon grainy mustard, plus more for serving
  • 1 tablespoon prepared horseradish
  • Chopped fresh flat-leaf parsley for garnish (optional
  • Dark bread or crackers for serving
  • Whole grain mustard for serving


  • Step 1

    To clean the livers, first rinse them under cold running water. With a sharp paring knife, separate the two lobes of each liver. Cut away any visible fat, membranes, or green patches and drain the livers in a strainer.

  • Step 2

    Put the eggs in a small saucepan, cover with cold water by about 1 inch, and bring to a boil. Cook for 9 minutes from the moment the water boils, then remove the pan from the heat and run cold water over the eggs for a few minutes. Let the eggs cool completely, then peel and chop them; cover and set aside.

  • Step 3

    Meanwhile, heat the schmaltz in a large, 10- or 12-inch heavy skillet over medium-high heat. Add the chopped onions and sauté, stirring frequently, until soft and translucent, 7 to 8 minutes; don't let them brown. Reduce the heat to medium, add the livers, and sauté gently until they are cooked through and any liquid they release has evaporated, 15 to 20 minutes; they should still be rosy in the center. Season with the salt and pepper, remove from the heat, and let cool.

  • Step 4

    If using a wooden chopping bowl, transfer the cooked livers and onions to it. Add the mustard and horseradish and, using a mezzaluna (metal chopping blade), chop the cooked livers into a small dice. (Some of the livers will break up to mush, others will hold their shape. The goal is to obtain a spreadable combination of small pieces and paste.) If not using a chopping bowl, transfer the liver mixture to a cutting board and chop using a very sharp knife, then transfer to a medium bowl and fold in the mustard and horseradish.

  • Step 5

    Add the chopped eggs to the liver and mix gently but well, then taste and adjust the seasoning with more salt and pepper if necessary. If you like, add more schmaltz to smooth out the flavor and texture of the liver. The chopped liver can be made up to two days in advance to this point and and refrigerated, covered. Before serving, remove the liver from the refrigerator and let sit at room temperature for a few minutes, taste, and adjust the seasoning if necessary, as it may have changed after chilling.