Gather your ingredients
Fry the chicken livers in the chicken fat or bacon fat until pink (do not overcook).
Deglaze the pan using the alcohol you selected (wine or cognac).
Add the chopped onion to the same pan and cook in the juices left by the chicken livers, cook until browned.
Chop the hard-boiled eggs.
Combine the chicken livers, onion, egg, and remaining ingredients in a bowl
Blend together with an immersion tool until creamy.
Garnish with some parsley.
Serve with wheat crackers, pita, melba toast and or celery.