Saute chicken livers and onions in melted margarine until livers are cooked through and onions are soft. Season with salt and pepper. While cooking livers, hard-boil two eggs.
Pour liver/onion/margarine mixture into blender. Add wine and two hard-cooked eggs, discarding yolks, into blender. Blend until smoothe. Place in serving dish and chill at least an hour. Mixture will be very creamy.
Recipe can be doubled, but do not double salt and pepper. Preparation time does not include chilling time.