Chill hard-boiled eggs.

Pulse eggs in a food processor until coarsely chopped.

Transfer chopped eggs to a large bowl and chill, covered.

Chop onion and garlic.

Cook onion and garlic in vegetable oil in a skillet over moderately low heat, stirring occasionally, until onion is golden (approx. 20 mins).

While onion cooks, trim and rinse chicken livers.

Pat the livers dry.

Halve any large pieces of liver.

Add livers to the skillet with the onion and garlic.

Increase heat to moderately high.

Sauté the mixture, stirring occasionally, until livers are just cooked through and no longer pink inside (8-10 minutes).

Transfer liver mixture (including oil) to a shallow plate and cool to room temperature (approx. 20 minutes).

Pulse the liver mixture in the food processor until coarsely pureed.

Stir the pureed liver mixture into the bowl of chopped eggs.

Add kosher salt and black pepper.

Combine all ingredients thoroughly.

Chill, covered, for at least 1 hour.

Season with more salt just before serving.