6 large hard-boiled large eggs, chilled
3 large onion chopped
1/3 cup vegetable oil
3 lb chicken liver
1 tsp kosher salt
1 tsp black pepper
1 tbs sweet paprika
Wash the liver well and remove fatty pieces and any dark green areas.
Heat oil in a deep pan or a pot, sauté onions till translucent and light brown.
Remove 2/3 of the onion, set aside.
Continue to sauté the rest of the onions for 3-4 minutes longer till darker brown. Remove and place in a mixing bowl.
Return the onions that were set aside to the pan add liver, paprika, salt and pepper, cook on medium heat for 20-25 minutes, stirring occasionally.
Remove from heat and let to cool about 1/2 an hour.
With a slotted spoon, transfer the cooled liver to a food processor. Avoid transferring any liquid that may be in the pan.
In a food processor, pulse for a few seconds at a time; make sure it does not get too mashed.
Transfer to the mixing bowl, adding it to the darker sautéed onion.
In the same food processor, pulse the eggs until coarsely chopped and add to the liver mixture.
Add salt and pepper to taste.
Refrigerate covered, until ready to use.