Val's Hungarian Jewish Chopped Liver Recipe -
Val's Hungarian Jewish Chopped Liver Recipe

Val's Hungarian Jewish Chopped Liver

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"If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarian paprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing with your hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.
  2. Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.
  3. To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

Val, how do I thank you. My Jewish husband asked me to make chopped liver when we were planning to entertain some of our Jewish friends. I had never made any kind of liver, so I didn't even know where to begin. I found your recipe and followed it to the letter, even down to the Hungarian Paprika (which was wonderful). Everyone raved about the chopped liver, and there was not a drop left. I was worried when I saw the first person reach for the liver, but when she commented that it was wonderful, everyone stood at the dish, eating until it was gone. Thank You Val, for a wonderful recipe.

Most Helpful Critical Review
Apr 08, 2005

I made this for my hubby hoping to enojy it myself. I couldn't eat it b/c i still remember what it looked like uncooked! Smells good but VERY dry! Not at all like i've eaten before or expected.

Dec 03, 2003

I made this for my in-laws on Mother’s Day and it was a hit. The only thing I changed, to make this recipe more traditional, was I use chicken fat instead of oleo. My in-laws couldn’t get enough. It’s a little time consuming but worth every minute. I will definitely be making this again. My husband said, “It’s the best he’s ever had”!

Dec 03, 2003

This is an amazing recipe! I never thought I'd be able to top my mother's famous Jewish chopped liver, but, well, sorry mom!

Dec 03, 2003

Looked for a good recipe for this forever, and this is it..Simply wonderful. Thanks for sharing.

Dec 03, 2003

traditional and delicious! This will easily serve 12 as an appetizer.

Dec 03, 2003

5 stars isn't enough! I made this for an appetizer and served with small pita breads and thinly sliced pumpernickel bread. I did omit the additional white onion and parsley in the mixture. My husband saw it in the fridge before the company got here and had a sandwich prior to dinner! He ate so much chicken liver that night, I thought he was going to grow feathers! Keeper? Definatly....and thanks!

Oct 06, 2004

This turned out very good. I may have over salted it a bit, but I rectified that by adding about a quarter cup of white wine. This made it really good and helped the consistency as well. Don't rate this recipe until you've tried it chilled, the flavor really comes together. Everyone I shared it with loved it! It was very easy to make.


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 573 mg
  • 191%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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