INGREDIENTS
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3 large eggs
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5 tablespoons schmaltz (chicken fat) or unsalted butter, divided
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3 medium yellow onions, sliced
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2 tablespoons white wine vinegar
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1 pound chicken livers, rinsed, patted dry
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Kosher salt, freshly ground pepper
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1 tablespoon prepared horseradish
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1/2 teaspoon garlic powder
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1/2 teaspoon mustard powder
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1/4 teaspoon paprika
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Toasted rye bread and sliced red onion (for serving)
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Flaky sea salt