Savory Chicken Liver Pate

Begin by placing the eggs into a saucepan and covering them with water. Bring to a boil, then remove from heat and let the eggs stand in hot water for 15 minutes. Once done, remove the eggs from the hot water, cool them under cold running water, and peel.

While the eggs are cooking and cooling, heat the canola oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they are soft and translucent, about 5 minutes. Then, reduce the heat to medium-low and continue cooking and stirring until the onions are very tender and golden brown, about 10 minutes. Transfer the onions to a plate.

Next, cook the chicken livers in the same skillet until they are no longer pink in the center and the juices run clear, which should take about 10 minutes. Place the chicken livers onto the same plate as the onions and allow them to cool.

Now, process the chicken livers and onions in a food processor to the desired consistency. Transfer the mixture to a bowl, season with salt and sugar, and stir in the chopped eggs. For the best flavor, chill the pate before serving for at least 2 hours.