Yolkless Egg Salad

Leftover mashed potatoes add a yolk-like texture to this yolkless egg salad. Scrambled egg substitute makes this a heartier dish too.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 82 Calories

Ingredients

• 1 teaspoon vegetable oil
• salt and ground black pepper to taste
• 1 stalk celery, chopped
• 1 dash balsamic vinegar
• 10 ounces egg substitute (such as Egg Beaters®)
• 12 hard boiled eggs, yolks discarded and egg whites chopped
• 7 ounces mashed potatoes
• 6 green onions, diced
• 1 tablespoon spicy brown mustard, or more to taste
• 0.33333334326744 cup mayonnaise
• 0.33333334326744 teaspoon chili powder
• 0.33333334326744 teaspoon garlic powder

Recipe Instructions

Step 1

Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.

Step 2

Transfer scrambled egg substitute to a plate and refrigerate until chilled.

Step 3

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.