Yolkless Egg Salad recipe

All Recipes Best Recipe Salad Egg Salad Recipes

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

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

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

  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.

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!

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives