This egg and chicken liver canape is a simple and delicious way to feed a crowd. It's perfect for parties as it can be made ahead of time and stored in the fridge until ready to serve.
2 teaspoons butter
8 large chicken livers, coarsely chopped
1/4 cup diced onion
6 hard-boiled eggs, peeled and coarsely chopped
2 tablespoons mayonnaise, more if desired
1 1/2 teaspoon ketchup
onion salt to taste
black pepper to taste
Melt the butter in a skillet over medium heat. Add the chicken livers and onion and cook, stirring frequently, until the livers are cooked and the onion is soft. Transfer the livers and onion to a bowl.
Add the hard-boiled egg to the bowl. Mash the livers and egg together with a fork. Stir in the mayonnaise, ketchup, onion salt, and pepper until the mixture is the desired consistency, adding additional mayonnaise if needed.
Spread the egg and chicken liver mixture on party rye bread or crackers. Store leftovers in a covered container in the refrigerator for up to 2 days.
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