1 lb. chicken livers
2 lg. chopped onions
1/3 c. rendered chicken fat
2 hard boiled eggs
1 tsp. salt
1/2 tsp. pepper

Saute livers and chopped onions in chicken fat in large skillet until no pink remains in the livers and the onions have turned golden brown.

Chop livers, onions and eggs coarsely or put through food grinder using coarsest blade. Gently stir in salt and pepper, refrigerate.

Garnish with extra onions and chopped egg.