Clean chicken livers, removing obvious membranes and tough parts.
Divide diced onion into two equal portions. Put one portion in large mixing bowl where you will mixed together the chopped liver. Set aside other portion to be cooked.
Put ¼" oil in frying pan and heat over medium-low heat until shimmering.
Cook ½ of onions in oil until translucent. Add to the large mixing bowl.
Add more oil to pan, in needed to get back to ¼". Heat oil until shimmering and add chicken livers.
Put splatter screen on top of pan to reduce the chances that you get burned from oil splattered with livers pop.
Cook livers, stirring regularly and adding oil if needed, until the livers are throughly cooked and crisp at the edges.
Turn off heat and let livers cool in pan.
Meanwhile, chop boiled eggs finely and add chopped eggs to the large mixing bowl.
Once livers have cooled, drain oil from frying pan into the large mixing bowl and put livers on large cutting board.
Chop livers until they are minced. Add livers to the large mixing bowl.
Add salt to the large mixing bowl.
Stir together ingredients. Stir and add oil as needed until the combined ingredients have a smooth and somewhat oily texture.