Salad with Yolkless Eggs
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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
â…“ cup mayonnaise
6 green onions, diced
1 stalk celery, chopped
1 tablespoon spicy brown mustard, or more to taste
â…“ teaspoon chili powder
â…“ teaspoon garlic powder
1 dash balsamic vinegar
salt and ground black pepper to taste
- Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
- Transfer scrambled egg substitute to a plate and refrigerate until chilled.
- 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)
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