You either love this or you you hate it. There is no middle ground with liver pate.
My family just loves liver pate and when a family dinner event is being planned I am asked, "You ARE going to make liver pate, aren't you, Mom?"
I've made several variations of this over the years, but this is the basic recipe.
Chicken Liver Pate
1.25 lbs. chicken livers
4 T butter (1/2 stick)
1 T minced garlic
1/2 cup mayonnaise
1 t salt (plain, seasoned, or celery salt)
1 t pepper
1 t parsley flakes (or 3 t fresh parsley)
1/2 t paprika
2 hard boiled eggs (cooled)
Optional: 1 stick celery and/or 1/2 carrot raw added when blending.
In skillet place butter, ONE onion chopped, and liver.
Cook over medium heat until liver is fully cooked, be careful not to burn edges of liver or you'll change the flavor of your pate.
Set aside to cool.
Cut up second onion and place in food processor with 2 hard boiled eggs (cooled), minced garlic, salt, paprika, pepper, parsley, mayonnaise, and cooled liver mixture.
Process until smooth. Texture will be soft, but not runny.
It will thicken/harden when refrigerated.
Refrigerate immediately and serve cold on onion chive bread, matzo or other crackers.
Word to the wise: Rinse liver mixture from your food processor and utensils immediately. After it dries, it's very difficult to remove.