Chopped Liver Recipe. Lighter Version Option

Broil the livers on both sides, until just tender (do not overcook or they get bitter), and set aside.

Heat the oil in a large skillet, and add the onions. Fry the onions on a medium flame, stirring occasionally, until dark (do not neglect this step: Dark fried onions add a key layer of flavor here).  While the onions are still hot, stir in the meal replacement, nutmeg and bay leaf powder and let the mixture heat 1-2 more minutes, so the spices release maximum flavor.  Set aside>

Place the livers, eggs, salt and pepper in a bowl, and mash with a hand masher until finely chopped (don't let it get mushy). Stir in the onion mixture and the mayonnaise, and combine thoroughly. Store refrigerated in glass jars. Enjoy it all in the next three days.

Makes about 1 1/2 pints

Chopped Liver Light:

Chopped liver has an intense and distinctive flavor that it can easily withstand a half-and-half combo with tofu without any loss of texture or flavor. This is the way I make it all the time, and I always watch it disappear with great pleasure.
Use 1 pound broiled chicken livers, and 1 pound extra firm tofu, thoroughly drained. Proceed with the recipe as instructed.