Yolkless Egg Salad

Name: Yolkless Egg Salad
Cook time: 5 min
Yield: 10 servings
Cuisine: United Kingdom
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

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!

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 82 calories; protein 4.7g; carbohydrates 1.7g; fat 6.4g; cholesterol 2.8mg; sodium 133.4mg.

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