Chopped Liver on Rye Toast
A timeless Jewish deli classic. Rich, savory chicken livers and sweet caramelized onions are blended with hard-boiled eggs to create a rustic, flavorful pâté. Perfect served on crisp rye toast for an authentic taste of tradition.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Hard-Boil the Eggs
- b.Place the 3 eggs in a small saucepan and add enough cold water to cover them by at least one inch.
- c.Bring the water to a rolling boil over high heat.
- d.Once boiling, immediately turn off the heat, cover the saucepan with a lid, and let the eggs stand for 12 minutes.
- e.After 12 minutes, drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel the eggs and set them aside.
- 2
Step 2
- a.Caramelize the Onions
- b.While the eggs are cooking, heat the schmaltz in a large, heavy-bottomed skillet over medium-low heat.
- c.Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes, until they are deeply golden brown, soft, and sweet.
- d.Using a slotted spoon, remove about half of the caramelized onions from the skillet and set them aside for garnish.
- 3
Step 3
- a.Cook the Chicken Livers
- b.Ensure the chicken livers are patted dry with a paper towel. This helps them brown rather than steam.
- c.Increase the heat under the skillet to medium. Add the chicken livers to the skillet with the remaining onions.
- d.Cook for about 3-4 minutes per side, until browned on the outside but still slightly pink in the center. Do not overcrowd the pan; cook in batches if necessary.
- e.Remove the skillet from the heat and let the liver and onion mixture cool for about 10 minutes.
- 4
Step 4
- a.Chop and Combine
- b.Transfer the cooled liver and onion mixture, along with the peeled hard-boiled eggs, to a large cutting board. A wooden board is traditional.
- c.Using a large, sharp knife or a mezzaluna, chop everything together. Continue chopping until you achieve your desired texture—from coarse and rustic to fine and smooth.
- d.Alternatively, pulse a few times in a food processor, but be very careful not to over-process into a paste. The hand-chopped texture is key to the authentic dish.
- 5
Step 5
- a.Season, Chill, and Serve
- b.Scrape the chopped mixture into a medium bowl. Season with 1 tsp of salt and 0.5 tsp of black pepper. Mix gently to combine. Taste and adjust seasoning if needed.
- c.Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step is crucial for the flavors to meld and deepen.
- d.When ready to serve, toast the rye bread slices until crisp. Spread a generous layer of the chilled chopped liver on each toast.
- e.Garnish with the reserved caramelized onions and a sprinkle of fresh parsley before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use schmaltz (rendered chicken fat). It adds a richness that oil cannot replicate.
- 2Do not overcook the chicken livers. They should be slightly pink inside to remain tender and creamy. Overcooked livers become dry and grainy.
- 3Chilling is not an optional step. It allows the fats to solidify and the flavors to meld together, resulting in a much better taste and texture.
- 4For a deeper flavor, deglaze the pan with a splash of brandy or sweet sherry after cooking the livers, scraping up any browned bits, and cook until the liquid evaporates before chopping.
- 5The texture is a personal preference. For a classic deli style, aim for a coarse, rustic chop where you can still see individual components.
Adapt it for your goals.
Add Garlic
Sauté one or two minced garlic cloves with the onions during the last minute of cooking for an extra layer of flavor.
Sweeter OnionsSweeter Onions
Use sweet onions like Vidalia or Walla Walla for an even sweeter caramelized onion base.
Herbaceous NotesHerbaceous Notes
Mix in a tablespoon of fresh dill or chives along with the parsley for a different fresh herb flavor.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes when cooking the livers for a subtle background heat.
Why this is on our healthy list.
Rich in Iron
Chicken liver is one of the best dietary sources of heme iron, which is easily absorbed by the body and is essential for preventing anemia and maintaining energy levels.
Excellent Source of Vitamin A
A single serving provides a significant amount of Vitamin A, which is crucial for healthy vision, immune function, and cell growth.
High in Protein
The combination of chicken liver and eggs makes this dish a protein powerhouse, essential for building and repairing tissues, muscle growth, and overall body function.
B Vitamin Powerhouse
This dish is packed with B vitamins, especially B12 and folate. These vitamins are vital for brain health, energy production, and the formation of red blood cells.
Frequently asked questions
One serving, which includes about 1/4 of the chopped liver mixture and 2 slices of rye toast, contains approximately 560 calories. This can vary based on the size of the bread slices and the amount of schmaltz used.