Stab chicken livers with fork several times, drain on paper towels. Melt butter in medium sized skillet over medium heat, add chicken livers. Cook on both sides until browned, add onions. Cook all together until onions are transparent. Sprinkle with paprika and white pepper. Cool.
Peel eggs and chop. In food processor combine eggs, and cooled livers and onions.
Transfer from food processor to bowl, cover and chill.
Serve cold with challah bread or crackers.