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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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 |
1/3 cup mayonnaise |
6 green onions, diced |
1 stalk celery, chopped |
1 tablespoon spicy brown mustard, or more to taste |
1/3 teaspoon chili powder |
1/3 teaspoon garlic powder |
1 dash balsamic vinegar |
salt and ground black pepper to taste |
Directions:
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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