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Yolkless Egg Salad

julietdavis

"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!"
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Ingredients

50 m servings 82 cals
Original recipe yields 10 servings

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Directions

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  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: 82 calories; 6.4 g fat; 1.7 g carbohydrates; 4.7 g protein; 3 mg cholesterol; 133 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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I have mixed feeling on how to rate this recipe so let me explain. Taste wise this was great. What wasn't so great was the final appearance. Everything starts coming together nicely all pretty, ...