- 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
- 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
- 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.