Deviled Egg Noodle Salad

Name: Deviled Egg Noodle Salad
Total time: 155
Yield: 8
Ingredients: 0.66666668653488 cup mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons white vinegar; 1 teaspoon paprika; 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 teaspoon white sugar; 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

Recipe by John Mitzewich from allrecipes.com

Dinner 3 Hr. 35 Mins.

Ingredients

8 servings

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0.66666668653488 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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0.25 teaspoon ground black pepper
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0.25 teaspoon cayenne pepper, or to taste
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2 teaspoons hot sauce, or to taste
•

0.5 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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0.75 cup thinly sliced red bell pepper
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0.5 cup thinly sliced celery
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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

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.