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!
Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
Transfer scrambled egg substitute to a plate and refrigerate until chilled.
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.
Per Serving: 82 calories; protein 4.7g; carbohydrates 1.7g; fat 6.4g; cholesterol 2.8mg; sodium 133.4mg.