10 tbsp. butter
1/2 c. finely chopped onion
1/4 lb. fresh mushrooms, sliced
1/4 lb. chicken livers
1 1/2 tsp. seasoned salt
1 tsp. lemon juice
Dash pepper
Dash cayenne
2 hard cooked eggs, quartered
1 c. halved shelled pistachio nuts (optional)

1. In 1/2 cup (8 tablespoons) hot butter in medium skillet, saute the onion until it is golden - 5 minutes.

2. Add mushrooms and chicken livers; cook, stirring occasionally, just until chicken livers are tender - 5 minutes.

3. Remove from heat. Add rest of butter, seasoned salt, lemon juice, pepper, and cayenne; stir until butter melts. Then divide mixture into 4 parts.

4. In electric blender, at high speed, puree the chicken-liver mixture, one part at a time, adding 2 of the hard-cooked egg quarters to each part.

5. Turn into medium bowl. Add nuts, mixing well. Refrigerate 30 minutes.