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

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

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.