Deviled Egg Noodle Salad recipe
All Recipes Salad Pasta Salad Recipes
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
Nutrition Info
- 257 caloriescarbohydrate: 24.3 gcholesterol: 30.5 mgfat: 15.9 gfiber: 1.8 gprotein: 4.5 gsaturatedFat: 2.5 gservingSize: -sodium: 491.2 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Deviled Egg Noodle Salad
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.