Yolkless Egg Salad - cooking recipe

Ingredients

1 teaspoon vegetable oil
10 ounces egg substitute (such as Egg Beaters(R))
12 hard boiled eggs, yolks discarded and egg whites chopped
7 ounces mashed potatoes
1/3 cup mayonnaise
6 green onions, diced
1 stalk celery, chopped
1 tablespoon spicy brown mustard, or more to taste
1/3 teaspoon chili powder
1/3 teaspoon garlic powder
1 dash balsamic vinegar
salt and ground black pepper to taste

Preparation

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.