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Yolkless Egg Salad

4

50 min

Yolkless Egg Salad

Yolkless Egg Salad Photo 1

Time

50 min

Serving

10 persons

Calories

82

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • vegetable oil: 1 tsp
  • ounces egg substitute (such as Egg Beaters®): 10 piece
  • hard boiled eggs, yolks discarded and egg whites: 12 piece (chopped)
  • ounces mashed potatoes: 7 piece
  • mayonnaise: 0.33333 cup
  • green onions: 6 piece (diced)
  • stalk celery: 1 piece (chopped)
  • spicy brown mustard: 1 Tbsp (to taste)
  • chili powder: 0.33333 tsp
  • garlic powder: 0.33333 tsp
  • dash balsamic vinegar: 1 piece
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Yolkless Egg Salad Photo 21
Yolkless Egg Salad Photo 32
Yolkless Egg Salad Photo 43
  1. Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
    Yolkless Egg Salad Photo 2
  2. Transfer scrambled egg substitute to a plate and refrigerate until chilled.
    Yolkless Egg Salad Photo 3
  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.
    Yolkless Egg Salad Photo 4

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