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Deviled Egg Noodle Salad
Deviled Egg Noodle Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
155 minutes
Chef John's flavorful chilled egg noodle salad mimics the taste of deviled eggs without using eggs.
Ingredients:
  • 0.66666668653488 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white vinegar
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper, or to taste
  • 2 teaspoons hot sauce, or to taste
  • 0.5 teaspoon Worcestershire sauce
  • 1 (8 ounce) package egg noodles
  • 0.75 cup thinly sliced red bell pepper
  • 0.5 cup thinly sliced celery
  • 0.25 cup thinly sliced green onion, white and light green parts only
  • 0.5 cup peeled carrot strips
  • 1 teaspoon kosher salt, or more to taste
Instructions:
  • Prepare the dressing by combining mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire sauce, and sugar in a large bowl. Chill in the refrigerator until ready to use.
  • For noodle salad: Boil well-salted water in a large pot. Cook egg noodles until just tender, about 7 to 8 minutes. Drain, rinse with cold water until cool, and transfer to a mixing bowl.
  • Combine bell pepper, celery, green onions, carrot, and salt with noodles. Toss with dressing until evenly coated. Refrigerate for a minimum of 2 hours, tossing occasionally for optimal flavor.
  • Mix well before serving and taste to adjust seasonings as desired.

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