Deviled Egg Noodle Salad
Description
Tossed in a dressing of ingredients commonly used for deviled eggs, Chef John's chilled egg noodle salad brings all the flavor of the popular appetizer without using eggs.
Ingredients
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2/3 cup mayonnaise
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2 tablespoons Dijon mustard
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2 tablespoons white vinegar
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1 teaspoon paprika
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1/4 teaspoon ground black pepper
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1/4 teaspoon cayenne pepper, or to taste
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2 teaspoons hot sauce, or to taste
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1/2 teaspoon Worcestershire sauce
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1 teaspoon white sugar
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1 (8 ounce) package egg noodles
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3/4 cup thinly sliced red bell pepper
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1/2 cup thinly sliced celery
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1/4 cup thinly sliced green onion, white and light green parts only
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1/2 cup peeled carrot strips
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1 teaspoon kosher salt, or more to taste
Directions
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.
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
Toss before serving and adjust seasonings if needed.