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Fried Egg Salad

Wylie.Dufresne's picture
  Seasoning mix 1
  Salt 1 1⁄2 Teaspoon
  Dried sweet basil leaves 1 1⁄2 Teaspoon
  Sweet paprika 1 Teaspoon
  Onion powder 1 Teaspoon
  Garlic powder 3⁄4 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Diced onions 1⁄2 Cup (8 tbs)
  Diced green bell peppers 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Egg substitute 24 Ounce (3 cartons, 8-ounce each)
  Chopped green cabbage 1 Cup (16 tbs)
  Finely chopped red lettuce 1 Cup (16 tbs)
  Finely chopped green leafy tops of bok choy 1 Cup (16 tbs)
  Diced white stalks of bok choy 1⁄2 Cup (8 tbs)
  Non fat mayonnaise 1 Cup (16 tbs), whipped
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Artificial sweeteners 2 Gram (2 packets, 1-gram each)

Combine seasoning mix ingredients in a small bowl and set aside.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the oil, diced onions, bell peppers, celery, and 2 tablespoons of the seasoning mix.
Stir and cook, scraping the bottom of the skillet as sticking occurs, for 4 minutes.
Add the eggs, turn down the heat to medium, and cook, turning over the eggs as they begin to form.
Once the eggs are cooked they should still look moist, just like regular scrambled eggs turn off the heat, let the eggs cool, and break them up into small pieces.
Place all the remaining ingredients in a large bowl, add the cooled eggs, and gently fold until well mixed.
Use in sandwiches or serve on a bed of lettuce.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Lacto Ovo Vegetarian
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Fried Egg Salad Recipe