Name: Yolkless Egg Salad
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Vegetable oil - 1 teaspoon; Egg substitute (such as Egg Beaters®) - 10 ounces; Hard boiled eggs, yolks discarded and egg whites chopped - 12; Mashed potatoes - 7 ounces; Mayonnaise - ⅓ cup; Green onions, diced - 6; Celery, chopped - 1 stalk; Spicy brown mustard, or more to taste - 1 tablespoon; Chili powder - ⅓ teaspoon; Garlic powder - ⅓ teaspoon; Balsamic Vinegar - 1 dash; Salt and ground black pepper to taste - 1 dash

Ingredients for - Yolkless Egg Salad

1. Vegetable oil 1 teaspoon

2. Egg substitute (such as Egg Beaters®) 10 ounces

3. Hard boiled eggs, yolks discarded and egg whites chopped 12

4. Mashed potatoes 7 ounces

5. Mayonnaise ⅓ cup

6. Green onions, diced 6

7. Celery, chopped 1 stalk

8. Spicy brown mustard, or more to taste 1 tablespoon

9. Chili powder ⅓ teaspoon

10. Garlic powder ⅓ teaspoon

11. Balsamic Vinegar 1 dash

12. Salt and ground black pepper to taste 1 dash

How to cook deliciously - Yolkless Egg Salad

1 . Stage

Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.

2 . Stage

Transfer scrambled egg substitute to a plate and refrigerate until chilled.

3 . Stage

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.