Step 1

If livers are raw, set oven to broil. Place livers on a baking sheet lined with foil in a single layer.

Step 2

Broil until livers are just no longer pink in the middle, about 3-4 minutes each side. Allow to cool slightly.

Step 3

In a large sauté pan over medium heat, add 2-3 Tbsp olive oil or schmaltz. Add onions and cook for 15-20 minutes, until onions are browned.

Step 4

Place livers, half the onions, ¼ cup olive oil, ⅓ cup sweet wine or brandy and the leaves of 2-3 fresh thyme sprigs into a food processor fitted with blade. Pulse a few times.

Step 5

Taste, adding around ¼ tsp salt and ⅛ tsp pepper. Add more to taste. You can also add more wine or brandy at this point depending on desired consistency and taste. Pulse a few more times.

Step 6

Scoop liver mixture into a large bowl. Fold in chopped hard boiled eggs and the other half of the fried onions. Serve with a sprinkle of fresh thyme, if desired.