Sauté liver and half of diced onion in margarine till liver is no longer pink. Drain half the liquid and set aside. Mash chicken liver in remaining juice. Finely grate remaining onion into the mixture. Add salt and pepper. Finely chop seven eggs and add Miracle Whip and sour cream.

Slowly add balance of the liquid till mixture becomes soft but not too watery. Blend well. If all the juice is not needed, discard the rest. Mixture will be soft but will firm up in the mold when chilled. If you do not add enough liquid, the chopped liver will be too dry.

Spray a mold with cooking spray. Finely grate last hard boiled egg. Line bottom of mold with the egg. Then spoon liver mixture in and chill at least 4 hours. Flavor and consistency are much better if chilled overnight.

Unmold in hot water till mixture begins to pull away from sides. Invert onto serving plate.