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Grandma Dora’s Chopped Liver Recipe

Course: Cold Appetizer, Hors D'oeuvre
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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Grandma Dora’s Chopped Liver

Photo by: Joseph De Leo

Manhattan psychologist Gail Paige-Bowman inherited this recipe from her grandmother Dora. The secret to this extraordinary chopped liver is boiling the livers and chopping each ingredient by hand. Gail’s grandfather insisted on using a wooden bowl for the chopping, but a chopping block works fine. “It’s best served on small rye bread, but you can serve it on pumpernickel or crackers,” Gail explains.

Yield: Makes 3½ cups

  • 1 pound chicken livers, cleaned and rinsed
  • 1 white onion, minced
  • 6 hard-cooked eggs, peeled and minced
  • About 2 tablespoons rendered chicken fat or butter, melted
  • Dash of paprika
  • Salt and freshly ground black pepper, to taste


1. Immerse the livers in plenty of boiling water, cover, and boil gently until the livers are gray and firm, 5 to 7 minutes. Drain well. Chill in the refrigerator for 40 minutes.

2. Using a sharp knife, chop the livers to a smooth paste. Using a wooden spoon, stir together half of the liver, onion, and eggs. Add the remaining liver, onion, and eggs and stir to combine completely. Add enough of the chicken fat to moisten and hold the liver together. Add the paprika. Season with salt and pepper to taste.

© 1992 Molly O'Neill

Nutrients per serving (% daily value)

Nutritional information is based on 14 servings and includes 1/2 teaspoon of added salt.

88kcal (4%)
16mg (2%)
6mg (11%)
1085mcg RAE (36%)
203mg (68%)
136mg (6%)
2g (9%)
6g (8%)
3mg (18%)

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