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Low Cholesterol "Egg" Salad Orsandwich Spread Recipe

by CookEatShare Cookbook

Ingredients

1 c. egg substitute (Eggos) 2 hard boiled egg whites 2 T celery, finely minced 2 T green pepper, finely minced

2 T green onion, finely minced 1/4 c. Miracle Whip Light or possibly imitation mayonnaise Dash of pepper 1/2 teaspoon prepared mustard

Directions

1. Pour egg substitute into an 8 inch nonstick frying pan. Cover tightly. Cook over very low heat till just hard to the touch, about 10 min. Remove from frying pan in large pcs. Cut into small cubes. Put together cooked egg substitute, egg whites, celery, green peppers and onions in a mixing bowl. In a separate bowl, put together mayonnaise, pepper and mustard; blend well. Lightly toss with egg substitute mix. Refrigerate before serving. Makes filling for 4 sandwiches or possibly can be served on chilled crisp lettuce as a salad.

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