Salad with Yolkless Eggs

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Salad with Yolkless Eggs

Yolkless Egg Salad

Published on January 16, 2020

  • 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

  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.

Nutrition Facts (per serving)

82Calories6g Fat2g Carbs5g Protein
Nutrition FactsServings Per Recipe10Calories82% Daily Value *Total Fat6g8%Saturated Fat1g5%Cholesterol3mg1%Sodium133mg6%Total Carbohydrate2g1%Dietary Fiber0g1%Total Sugars1gProtein5gVitamin C2mg10%Calcium14mg1%Iron0mg1%Potassium107mg2%

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