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