Yolkless Egg Salad

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julietdavis 2

"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

50 m servings 320 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 635 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
  2. Transfer scrambled egg substitute to a plate and refrigerate until chilled.
  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.
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