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Rich, savory chopped liver spread on crisp toast is a high protein, old-school deli delicacy. This traditional Jewish-American appetizer delivers bold, earthy flavors.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 6–8 minutes until golden brown and soft.
Increase heat to medium-high, add cleaned chicken livers, and cook for 5–6 minutes, turning once, until fully browned on the outside and just cooked through. Avoid overcooking to keep the livers moist.
Remove the cooked onion and livers from the pan, and let cool slightly. Chop hard-boiled eggs and set aside.
Combine the livers, onions, and chopped eggs in a food processor. Pulse until coarse, not fully smooth, stopping to scrape the bowl and check texture.
Season the mixture with salt and black pepper, blend briefly to incorporate, then chill in the refrigerator for at least 30 minutes to let flavors mingle.
Toast the white bread slices until crisp and golden, then spread each with a generous layer of chilled chopped liver before serving.
