Place eggs in a small saucepan and cover with cold water. Bring water to the boil over high heat. Reduce the heat to medium immediately and gently boil, stirring the water occasionally, for 7 minutes.

Remove eggs from saucepan with a slotted spoon and cool. Peel and quarter.

Meanwhile melt butter in a large frying pan and cook onions for 5 minutes or until tender. Add chicken livers and garlic and cook for 10 minutes or until livers are cooked through and firm.

Remove from heat and cool slightly.

Place chicken liver mixture into the bowl of a food processor. Add the herbs, eggs, sherry and pepper to taste and process until smooth.

Spoon mixture into a 5-cup capacity serving dish, cover and place in fridge for 2 hours or until cold and firm.

Store with the surface covered with plastic wrap in the fridge.