Yolkless Egg Salad Recipes

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YOLKLESS EGG SALAD



Yolkless Egg Salad image

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!

Provided by julietdavis

Categories     Salad     Egg Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 12

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
⅓ cup mayonnaise
6 green onions, diced
1 stalk celery, chopped
1 tablespoon spicy brown mustard, or more to taste
⅓ teaspoon chili powder
⅓ teaspoon garlic powder
1 dash balsamic vinegar
salt and ground black pepper to taste

Steps:

  • 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 : Calories 82 calories, Carbohydrate 1.7 g, Cholesterol 2.8 mg, Fat 6.4 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 133.4 mg, Sugar 0.8 g

EGGLESS CAESAR SALAD DRESSING



Eggless Caesar Salad Dressing image

Provided by Marcela Valladolid

Categories     condiment

Time 5m

Yield 2 cups

Number Of Ingredients 9

3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
2 cloves garlic
3/4 cup virgin olive oil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

  • In a blender, combine the mayonnaise, Worcestershire, mustard, lemon juice, vinegar and garlic and blend until the ingredients are combined. Make sure the garlic is completely blended.
  • With the blender still running, slowly add the olive oil. Add the Parmesan cheese and continue to blend. Pulse until the ingredients are combined. Season with salt and pepper.
  • The dressing can also be made in a bowl with a whisk. Mince the garlic first before adding it.

EGGLESS SALAD



Eggless Salad image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 pounds soft tofu
1/2 cup soy-based mayonnaise
3 tablespoons Dijon mustard
1 teaspoon cayenne
1/2 teaspoon turmeric
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 cup diced green onions
Salt and pepper

Steps:

  • Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.

EGGLESS EGG SALAD



Eggless Egg Salad image

Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted along the way.

Provided by Yosemite Chef

Categories     Spreads

Time 20m

Yield 4 sandwiches, 4-6 serving(s)

Number Of Ingredients 11

12 ounces extra firm tofu, drained and patted dry of all excess moisture
2 tablespoons low-fat vegan mayonnaise
1 teaspoon Dijon mustard
2 teaspoons dill pickle relish
1/2 teaspoon turmeric
1 teaspoon dried dill
2 scallions, thinly sliced
1 celery rib, sliced and finely chopped
1/2 teaspoon apple cider vinegar
salt
pepper

Steps:

  • Slice one-third of the tofu and mash in a bowl.
  • Add the other ingredients in whatever order you wish.
  • I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
  • Enjoy on rye bread or on crispy crackers.
  • Bon appetite!

YOLKLESS EGG SALAD



Yolkless Egg Salad image

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!

Provided by julietdavis

Categories     Egg Salad

Time 50m

Yield 10

Number Of Ingredients 12

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
⅓ cup mayonnaise
6 green onions, diced
1 stalk celery, chopped
1 tablespoon spicy brown mustard, or more to taste
⅓ teaspoon chili powder
⅓ teaspoon garlic powder
1 dash balsamic vinegar
salt and ground black pepper to taste

Steps:

  • 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 : Calories 82 calories, Carbohydrate 1.7 g, Cholesterol 2.8 mg, Fat 6.4 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 133.4 mg, Sugar 0.8 g

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