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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.