Yolkless Egg Salad

julietdavis 2

"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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50 m servings 82 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.