Tossed in a dressing of ingredients commonly used for deviled eggs, Chef John's chilled egg noodle salad brings all the flavor of the popular appetizer without using eggs.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
257 Calories
Recipe Instructions
Step 1
Toss before serving and adjust seasonings if needed.
Step 2
Make dressing: Whisk together mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire sauce, and sugar in a large bowl. Refrigerate until needed.
Step 3
Make noodle salad: 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.
Step 4
Add bell pepper, celery, green onions, carrot, and salt to noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
Ingredients
1 teaspoon white sugar
1 teaspoon paprika
2 tablespoons white vinegar
1 (8 ounce) package egg noodles
2 tablespoons Dijon mustard
2 teaspoons hot sauce, or to taste
1 teaspoon kosher salt, or more to taste
0.25 teaspoon ground black pepper
0.25 teaspoon cayenne pepper, or to taste
0.66666668653488 cup mayonnaise
0.5 teaspoon Worcestershire sauce
0.5 cup thinly sliced celery
0.75 cup thinly sliced red bell pepper
0.25 cup thinly sliced green onion, white and light green parts only
