Chopped Liver Recipes: Chopped Liver

"What am I? Chopped liver?" Traditionally chopped liver is served as a side dish or one of many appetizers (on Keto I eat it as a main meal!). So the expression comes from someone feeling as though he or she is not worthy of mention or not worthy of being the star. I do not care for liver any other way, but love it as chopped liver — and since doing Keto it seems I want it often! (Up to now if I had a few tablespoons at Passover or Rosh Hashanah it was enough to keep me for a year!) Liver is offal: an organ meat of the animal (some would just say it's awful!). Typically these are rich in antioxidants and dense in all manner of nutrients. Because our liver acts as a detoxifier I was originally scared to consume liver because it would be full of the animal's toxins. However, I learned that the liver itself is not only free of toxins but also gives your body key nutrients to support your own liver in detoxification. Anyway, science aside, this is a great recipe. 


300 grams of chicken liver (I use Bell & Evans organic liver, and this 300 grams is approximately 1/2 of the jar)

1 large vidalia onion diced (this came to about 450 grams for mine)

4 TBS fat (I use bacon grease)

4 large eggs, diced

1/2 cup avocado oil mayo (I like Sir Kensington's Avocado Oil Mayonnaise)

1/2 tsp salt

1/2 dozen grinds of a pepper mill


  1. Pat chicken livers dry. Slice into 1/2 inch chunks.

  2. Melt 2 TBS of fat and add the liver, stirring, for about 5 minutes until the liver is no longer pink. Set aside to cool. (Break one piece open while frying to judge how well it has been cooked through — it should actually be a soft pink, but not raw-looking.)

  3. Melt the next 2 TBS of fat and add the diced onions. Cook, stirring, on high for 5 minutes until the onion has softened.

  4. Lower the heat to medium and cook another 5 minutes, stirring, until the onion is brown. Remove from heat to cool.

  5. Once the liver and onions are cool, put in a food processor, leaving out about 1/4 cup of the onions. Process until it becomes smooth. As an alternative, the liver might be soft enough to mash with a fork and you can do it that way but it will have a more chunky texture than a paté texture.

  6. Move the mixture to a bowl and add diced eggs, the mayonnaise, the rest of the onions, salt and pepper.

  7. Mix well.

  8. Although you can eat this after preparation, I suggest that you let it cool a few hours in the fridge so that the flavors meld. At that point you can add more salt and/or pepper (to your taste) and some chopped green onions if you need a little bit more onion flavor. Some people also add garlic powder, but I do not.


I was not able to find the macros for bacon grease so I used "butter" in my search. I was just looking for the fat content and they are all very close in profile. If you are looking for something with different carb and fat macros, you can adjust the onion (45.5g carbs) and mayonnaise (88g fat). However, I would not vary the recipe too much unless you love chicken liver — the onions and mayo help carry the flavor without it becoming too strong! This recipe as written makes a little more than three cups. For the entire recipe as written (in grams):

Total Carbohydrates: 46.9
Net Carbohydrates: 40.6
Protein: 80
Fat: 168