Yolkless Egg Salad

Yolkless Egg Salad

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!

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

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.
Yolkless Egg Salad

Ingredients

  • 1 teaspoon vegetable oil
  • salt and ground black pepper to taste
  • 1 stalk celery, chopped
  • ⅓ cup mayonnaise
  • ⅓ teaspoon garlic powder
  • 1 dash balsamic vinegar
  • ⅓ teaspoon chili powder
  • 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

Categories

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