(by Sheryl Stillman)
approximately 2 lb. chicken livers
2 yellow onions
4 - 5 hard boiled eggs
3 - 4 T. Hellmann’s Mayonnaise (to taste, and must be Hellmann’s)
Clean chicken livers under cold running water, removing any fat or large veins, and dry on paper towels.
In a food processor, chop onions until they are in small pieces, being careful not to over chop.
Film a pan with peanut oil over medium heat, and fry onions until caramelized. Set aside.
Add a little more oil to the pan, and fry chicken livers in batches until cooked through, with no raw patches.
Place each batch of cooked chicken livers in a colander as they are done.
In a wooden bowl with chopper, combine chicken livers, onions, and hard-boiled eggs, chopping to a smooth consistency but not pureed.
Mix in 3 - 4 T. mayonnaise.
Add salt to taste, and refrigerate until cool. Serve with matzo or rye toast. Note: Do not bypass smashing by hand. Opting for the food processor instead results in more of a paste, rather than an ever so slightly chunky delicacy.
(Read The Familiar Taste of Tradition, the story that accompanies this recipe.)