Name: Yolkless Egg Salad recipe
Ingredients: 1 teaspoon vegetable oil;10 ounces egg substitute (such as Egg Beaters®);12 hard boiled eggs, yolks discarded and egg whites chopped;7 ounces mashed potatoes;⅓ cup mayonnaise;6 green onions, diced;1 stalk celery, chopped;1 tablespoon spicy brown mustard, or more to taste;⅓ teaspoon chili powder;⅓ teaspoon garlic powder;1 dash balsamic vinegar;salt and ground black pepper to taste

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Ingredients

1 teaspoon vegetable oil 10 ounces egg substitute (such as Egg Beaters®) 12 hard boiled eggs, yolks discarded and egg whites chopped 7 ounces mashed potatoes ⅓ cup mayonnaise 6 green onions, diced 1 stalk celery, chopped 1 tablespoon spicy brown mustard, or more to taste ⅓ teaspoon chili powder ⅓ teaspoon garlic powder 1 dash balsamic vinegar salt and ground black pepper to taste

Nutrition Info

82 calories carbohydrate: 1.7 g cholesterol: 2.8 mg fat: 6.4 g fiber: 0.3 g protein: 4.7 g saturatedFat: 1 g servingSize: - sodium: 133.4 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Directions

Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
Transfer scrambled egg substitute to a plate and refrigerate until chilled.
Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.

Recipe Yield

10 servings

Recipe Note

Low-cholesterol version of a family favorite. Everyone will love it. It took me a long time to perfect this recipe for egg salad lovers who need to watch their cholesterol and want full flavor. Like me! Enjoy!

Alternatives to this recipe

Yolkless Egg Salad

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