DEVILED EGG NOODLE SALAD

Deviled Egg Noodle Salad image

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.

Provided by Chef John

Categories Salad 100+ Pasta Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g