We are not turning deviled eggs into a noodle salad, here. 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 does have a similar flavor profile and tastes amazing. Garnish the salad with freshly chopped chives and green onions.
Ingredients
- 0.67 cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1 teaspoon paprika
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons cayenne pepper , or to taste
- 2 teaspoons hot sauce , or to taste
- 0.5 teaspoons Worcestershire sauce
- 1 teaspoon white sugar
Instructions
-
1
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.
-
2
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.
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3
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.
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4
Toss before serving and adjust seasonings if needed.
Nutrition Facts
Per serving
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