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. 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. 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.
3. 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.
4. 4 Toss before serving and adjust seasonings if needed.

Nutrition per serving