Yolkless Egg Salad0 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 50 min
“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!” - by julietdavis
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 485 cal
- 16.9 g
- 38.3 g
Based on a 2,000 calorie diet
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