The Amazing Low-Fat Chopped Liver

My Grammie Ethel was best known for her cookies and fudge. But she also made a mean chopped liver, which was mild, light, and fluffy, and didn’t taste too much like liver. Her secret was the high proportion of hard-boiled egg whites to liver. And the hand-cranked metal meat grinder she used her whole life to grind the ingredients into a chunky puree. Low-fat chopped liver might seem like an oxymoron. After all, liver is one of the fattiest and most cholesterol-laden substances known to man.