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Chorizo and Egg Salad

Chorizo and Egg Salad Recipe

If you are craving a delightful and flavorful salad, this Chorizo and Egg Salad is the perfect choice. Packed with spicy chorizo, perfectly boiled eggs, and fresh vegetables, it’s a mouth-watering dish that is easy to whip up. Whether you’re preparing a quick lunch, a nutritious dinner, or a satisfying side dish, this salad will definitely impress your taste buds.

Tips to Make the Chorizo and Egg Salad Recipe:

1. Use Pre-Cooked Chorizo: For convenience, opt for pre-cooked chorizo sausage. This cuts down on preparation time and ensures quick cooking, adding a robust flavor to your salad.

2. Perfectly Boil the Eggs: To get the perfect boiled eggs, place them in boiling water for about 9 to 12 minutes. Then, transfer them to an ice bath to cool before peeling. This keeps the yolks firm and prevents overcooking.

3. Pre-Chop Vegetables: Dice and prepare vegetables like tomatoes, red onions, and cucumbers ahead of time. Store them in an airtight container in the refrigerator. This makes salad assembly quicker and easier.

4. Use Quality Mixed Greens: Fresh mixed greens are key to a vibrant salad. Opt for a mix of arugula, spinach, and romaine lettuce for the best flavor and texture combination.

5. Prepare Dressing in Advance: Whip up a simple dressing with olive oil, lemon juice, salt, and pepper. Making it ahead allows the flavors to meld, adding a delicious finishing touch to the salad.

How to Make Chorizo and Egg Salad Recipe?

Chorizo and Egg Salad Recipe

Chorizo and Egg Salad Recipe

Michelle Kim
Follow this recipe to prepare a delicious Chorizo and Egg Salad, a flavorful dish combining spicy chorizo with creamy eggs and fresh greens.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine Spanish
Servings 4
Calories 300 kcal


  • 1 Skillet For cooking chorizo
  • 1 Saucepan For boiling eggs
  • 1 Mixing bowl For assembling the salad


  • 200 g Chorizo Diced
  • 4 Large eggs Boiled and chopped
  • 4 cups Mixed greens Washed and dried
  • 1 cup Cherry tomatoes Halved
  • 1/2 cup Red onion Thinly sliced
  • 1/4 cup Olive oil For dressing
  • 2 tbsp Red wine vinegar For dressing
  • to taste Salt and pepper For seasoning


  • In a skillet, cook the diced chorizo over medium heat until it is crispy and browned. Remove from the skillet and set aside.
  • In a large mixing bowl, combine mixed greens, cherry tomatoes, and red onion.
  • In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the dressing.
  • Pour the dressing over the salad and toss to combine.
  • Add the boiled and chopped eggs and the cooked chorizo to the salad. Gently toss to combine.
  • Serve immediately and enjoy.


For a lighter version, you can replace chorizo with turkey sausage and use a low-fat dressing.


Serving: 150gCalories: 300kcalCarbohydrates: 5gProtein: 14gFat: 25gSaturated Fat: 8gCholesterol: 210mgSodium: 950mgPotassium: 354mgFiber: 2gSugar: 3gVitamin A: 182750IUVitamin C: 22.1mgCalcium: 910mgIron: 0.4mg
Keyword Chorizo, Egg salad, Hearty, Quick meal, Spicy
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