Chicken livers - 3 pounds
Onions - 3 large
Hard-boiled eggs - 4
Schmaltz (clarified chicken or goose fat) - 2 Tbs. (optional)
Mayonnaise - 1 Tbs. (Scheffer prefers Hellman’s brand)
Salt and pepper to taste
Pan cook the livers then grind them semi-fine. Caramelize the onions with butter until just before they burn. Chop the eggs semi-fine, put all ingredients in a large bowl bowl and mix together for a semi-smooth, somewhat chunky consistency. Serve at room temperature.