Deviled Egg Noodle Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 257 Calories

Ingredients

• 1 teaspoon white sugar
• ¼ teaspoon ground black pepper
• 1 teaspoon paprika
• 2 tablespoons white vinegar
• ½ teaspoon Worcestershire sauce
• ⅔ cup mayonnaise
• 1 (8 ounce) package egg noodles
• 2 tablespoons Dijon mustard
• ¼ teaspoon cayenne pepper, or to taste
• 2 teaspoons hot sauce, or to taste
• ½ cup thinly sliced celery
• 1 teaspoon kosher salt, or more to taste
• ¾ cup thinly sliced red bell pepper
• ¼ cup thinly sliced green onion, white and light green parts only
• ½ cup peeled carrot strips

Recipe Instructions

Step 1

Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.

Step 2

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 3

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.

Step 4

Toss before serving and adjust seasonings if needed.