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Deviled Egg Noodle Salad

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Recipe Summary 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.

Ingredients | Hamster Cult Profile Pic

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

Directions

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.

Regular yellow mustard will work instead of Dijon.

You can use apple cider vinegar instead of white distilled, or any vinegar of your choice.

Info | Hamster Cult Profile Pic

prep: 20 mins cook: 15 mins additional: 2 hrs total: 2 hrs 35 mins Servings: 8 Yield: 8 servings

TAG : Deviled Egg Noodle Salad

Salad, Pasta Salad,