1 c. egg substitute (Eggos)
2 hard boiled egg whites
2 tbsp. celery, finely chopped
2 tbsp. green pepper, finely chopped
2 tbsp. green onion, finely chopped
1/4 c. Miracle Whip Light or imitation mayonnaise
Dash of pepper
1/2 tsp. prepared mustard

Pour egg substitute into an 8 inch nonstick skillet. Cover tightly. Cook over very low heat until just firm to the touch, about 10 minutes. Remove from skillet in large pieces. Cut into small cubes. Combine cooked egg substitute, egg whites, celery, green peppers and onions in a mixing bowl. In a separate bowl, combine mayonnaise, pepper and mustard; blend well. Lightly toss with egg substitute mixture. Chill before serving. Makes filling for 4 sandwiches or can be served on chilled crisp lettuce as a salad.