“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
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 485 cal
- 24%
- Fat
- 16.9 g
- 26%
- Carbs
- 38.3 g
- 12%
Based on a 2,000 calorie diet
Share It
Reviews (0)
Rate This Recipe
No reviews (yet). Have you made this recipe? Be the first to review it!
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
