You’ll never miss the yolks.
Place egg whites in a pan. Cover with an inch with cold water and bring to a gentle boil. Turn temperature off. Cover and let sit on burner for 10 minutes. Drain water and fill the pan with cold water. Repeat until the water cools the eggs. In a small bowl whisk the next six dressing ingredients and set aside. Combine remaining salad ingredients in a medium bowl, toss to coat with mayonnaise dressing and top with chopped egg whites. Enjoy a small bowl of berries.