Home / Recipes / Gluten Free / Keto Chorizo and Egg Salad
Keto Chorizo and Egg Salad
How to Make It
Step 1
Thinly slice the onion and roughly dice the chorizo. Add 2 packed cups of arugula, the diced chorizo and onion to a salad/serving bowl. Season with a little salt and pepper and toss to combine.
Step 2
Lightly tap the eggs to crack the shells. Peel away the shells. Quarter the eggs and add to the salad bowl, in amongst the other ingredients. Slice the tomato into wedges and add to the bowl.
Step 3
Add the mayonnaise, 1/2 tablespoon of the olive oil, lemon juice, paprika, and a pinch of salt and pepper to a small bowl. Whisk to combine until smooth. Slowly drizzle in the remaining oil a bit at a time, incorporating until smooth. Taste and adjust seasonings as desired.
Step 4
Drizzle the dressing over the salad. Gently mix to combine. Serve the salad immediately.
Ingredients
- Arugula – 2 cup
- Hard boiled egg – 2 medium
- Extra virgin olive oil – 2 tablespoon
- Fresh Food Spanish Chorizo – 1.5 oz
- Mayo – 1 tablespoon
- Gourmet Collection Smoked Paprika – 1 tsp
- Lemon juice – 1 teaspoon
- Red onion – 0.5 small
- Tomato – 0.5 large – 3″ diameter
- Salt, sea salt – 0.5 teaspoon
- Black pepper – 0.13 teaspoon
