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Of course, jitPatsy, egg whites will do. I have been using them in my pumpkin and squash pie recipes for ten or more years.
If you need the color of yolks in your recipe, buy and use the commercial "egg beater" alternatives to eliminate the fat content.
Thank you for the reminder.
Peace, Duane(OF) In Response to RE: I LOVE GERMAN POTATO SALAD, BUT.... by JitPatsy