Chopped Liver the Way My Mother Makes It

• 1 pound chicken livers
• Kosher salt
• 3 tablespoons vegetable oil
• 2 medium onions, chopped
• 2 large hard boiled eggs, coarsely grated
• Salt and freshly ground pepper, to taste
• Lettuce leaves and tomato slices for serving (optional)

1. Preheat broiler with rack about 3 inches from heat source.
2. Rinse livers and pat dry on paper towels; cut off any green spots.
3. Put livers on foil-lined broiler rack and sprinkle with kosher salt.
4. Broil 3 minutes or until livers brown lightly on top.
5. Turn them over, sprinkle second side with salt, and broil 3 to 4 more minutes or until cooked through and color is no longer pink; check by cutting with a sharp knife.
6. Discard juices from foil.
7. Cool livers slightly.
8. Heat oil in large, heavy skillet.
9. Add onions and saute over medium-low heat, stirring often, about 15 minutes or until tender and well browned.
10. Chop the liver in a food processor.
11. Add onions and chop with brief pulses until blended in.
12. Transfer to a bowl and lightly mix in eggs.
13. Season well with salt and pepper.
14. Refrigerate, covered, until ready to serve, up to 2 days.
15. Serve cold, in scoops on lettuce leaves and garnished with tomato slices, if using.

chicken livers, kosher salt, vegetable oil, onions, eggs, salt, tomato slices

Taken from www.cookstr.com/recipes/chopped-liver-the-way-my-mother-makes-it (may not work)