Description
Just so everybody’s clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.
Ingredients
- ⅔ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1 teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, or to taste
- 2 teaspoons hot sauce, or to taste
- ½ teaspoon Worcestershire sauce
- 1 teaspoon white sugar
- 1 (8 ounce) package egg noodles
- ¾ cup thinly sliced red bell pepper
- ½ cup thinly sliced celery
- ¼ cup thinly sliced green onion, white and light green parts only
- ½ cup peeled carrot strips
- 1 teaspoon kosher salt, or more to taste
Instructions
- Combine mayonnaise
- Dijon mustard
- vinegar
- paprika
- black pepper
- cayenne
- hot sauce
- Worcestershire
- and sugar in a large bowl with a whisk. Refrigerate until needed.
- Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender
- 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
- Add bell pepper
- celery
- green onions
- carrot
- and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving
- tossing occasionally for best results.
- Toss before serving and adjust seasonings if needed.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 2 hrs 35 mins
Servings: 8