Place eggs in a medium sized pot, cover with water and heat to boiling over high heat.
Remove from heat, cover, and let sit for 12 minutes.
Meanwhile, in a large pan set on medium heat, melt vegetable shortening and add diced onions.
Cook until onions are soft, about 4 to 5 minutes.
Remove onions from skillet and add chicken livers.
Sauté until lightly browned and cooked through.
Remove livers from heat and set aside.
Peel and chop the hardboiled eggs and place in a small bowl.
Place cooked onions and chicken livers in a food processor and blend until evenly ground, but not pasty.
Stir liver mixture into chopped eggs in bowl, stir to combine and add salt and pepper to taste.
Serve with rye bread, matzo or crackers.