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.
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
