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!



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

82 calories; 4.7 g protein; 1.7 g carbohydrates; 2.8 mg cholesterol; 133.4 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 fluffy bright white green and then BAM the splash of black vinegar and the spicy mustard gets added. At that point the salad turns a color that is not very appetizing. I can't know for sure but I honestly think it was the fault of the vinegar so I would suggest using a white balsamic vinegar instead of the dark one that I used. I think that will fix the appearance. Again this tasted great and I really liked the addition of chili powder. Read More