Description
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
- 1 teaspoon vegetable oil
- 10 ounces egg substitute (such as Egg Beaters®)
- 12 hard boiled eggs, yolks discarded and egg whites chopped
- 7 ounces mashed potatoes
- ⅓ cup mayonnaise
- 6 green onions, diced
- 1 stalk celery, chopped
- 1 tablespoon spicy brown mustard, or more to taste
- ⅓ teaspoon chili powder
- ⅓ teaspoon garlic powder
- 1 dash balsamic vinegar
- salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 50 mins
Servings: 10