Slice the onions and sauté them in the margarine until they’re wilted and translucent. Then add the livers and cook for about five minutes, until they’re no longer red. Don’t overcook them; you don’t want them to be tough.
Put the mixture, including the peeled, hard-boiled eggs, into the food processor and mix until smooth. Add salt to taste — you won’t need much. Start with a quarter teaspoon and work your way up. The salt helps cut that metallic taste, but the liver and margarine are already salty so don’t overdo it.
Serve on crackers, rye bread, or the way Mom did: inside the cavity of celery.