Here, we’re not making a noodle salad out of deviled eggs. Actually, we are preparing a salad with egg noodles and the same seasonings. This salad actually does have a similar flavor profile to deviled eggs since we use so many components that are traditionally used in deviled eggs. It also tastes fantastic. Add freshly chopped chives and green onions to the salad as a garnish.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
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
Instructions
- 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.
- 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.
- 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.
- Toss before serving and adjust seasonings if needed.
- Regular yellow mustard will work instead of Dijon. You can use any vinegar of your choice.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 491 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Just made this last night exactly as shown and it was perfect as our main dish. It DOES have that deviled egg flavor profile as chef john mentioned but not the heaviness. It was the perfect heat too but for those who prefer less spiciness just cut the cayenne pepper and or hot sauce amounts. It was a nice change from the meat filled meals too. Will definitely make this one again.
Awesome and a nice change from the from the traditional mac/mayo type. The kick from the hot sauce was great. I used Franks Hot Sauce. Followed the recipe exactly and really wouldn’t change a thing. At some point I may vary the type of mustard just because I do stuff like that. Loved it. Will make it again. Kept well for lunch the next day.
I made this exactly as written and it’s incredible!! I used Franks for the hot sauce, and I honestly can’t get enough of this salad. Bravo!
This was a great salad! A little different from traditional macaroni salad. Love the little kick the hot sauce and cayenne give it! Added some fresh parsley and used whole grain mustard because I did not have dijon. Haven’t decided about the eggs yet. We made it without this time.
Didn’t have any Dijon so I used powdered. It was a little to much for my taste but over all it was really good. Also used rotini noodles.
I made this just as directed and my wife, daughter and I enjoyed it very much. It is very easy to make and is a nice change from a potato salad. It is really quite good, and I like that it can, and should, be made ahead of time.
Very good. I ended up using penne instead of egg noodles so I added a few hard boiled eggs that I sliced thinly. Everyone loved it and the eggs were really nice in this. I also mixed in some arugula because I wanted some greens with it. Although this is not a low fat meal because of all the mayo, it was delicious and I will be making it again.
Creative twist on the deviled egg. Definitely a fun idea for potlucks. I was pleasantly surprised that this is great by itself for lunch; it was sufficiently flavorful and filling, and you don’t have to feel guilty or gross for making a meal out of “deviled eggs”. Cooking notes: followed the recipe as is, and it was quite tasty with good texture. Boiled pasta for 8 minutes, with generously salted water. Definitely slice the vegetables thinly, so that they provide a crunch without being chunky – we went with 2 in for bite-sized veggies. We used sriracha for the hot sauce and it provides the right amount of punch and flavor.
I made this as written but, I did not add the whole amount of hot sauce. Maybe just a few shakes. I have never added 2 teasp. of hot sauce to my deviled eggs! I did slice the celery thin but I chopped the red pepper and I grated the carrot instead of using a vegetable peeler. I didn’t have enough egg noodles so I used bow ties. After it was all mixed it just seemed like it needed something else so I added 2 cans of tuna to make it more filling (and give it some protein) and a little dillweed. Both of us liked it and I would probably make it again although it didn’t taste much different then other pasta salads I have made.