Ingredients
- 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
- 6 green onions, diced
- 1 stalk celery, chopped
- 1 tablespoon spicy brown mustard, or more to taste
- 1 dash balsamic vinegar
- salt and ground black pepper to taste
Why You'll Keep Making This
This recipe offers a lighter take on a classic favorite by using only egg whites. It’s perfect for those looking to reduce cholesterol or enjoy a fresher, less rich flavor. Plus, it’s packed with protein while staying low in fat.
Chef Tips
- Use fresh eggs for the best texture and taste.
- Chop the whites finely to help the dressing stick better.
- Add a pinch of salt while boiling to make peeling easier.
- Chop the whites finely to help the dressing stick better.
- Add a pinch of salt while boiling to make peeling easier.
Step 1
Gently heat some vegetable oil in a skillet over medium heat. Once the oil is hot, add the egg substitute and cook, stirring occasionally, until it’s fully set—this usually takes about 5 minutes. Transfer the cooked egg substitute to a plate and pop it in the fridge to chill while you get the other ingredients ready.
Step 2
When the egg substitute is nice and cool, combine it in a bowl with the chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper. Give everything a good mix until it’s well blended and creamy. Taste and adjust the seasoning if needed, then you’re ready to serve!
Serving Style Ideas
Serve this salad chilled on whole-grain bread or crisp lettuce leaves for a refreshing meal. It also pairs well with crunchy vegetables like cucumber or celery for a healthy snack.
How To Preserve This Dish
Keep the salad in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness and safety. Stir gently before serving if it has been stored.
