Deviled Egg Noodle Salad

Recipe View 5 mins Make the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, paprika, black pepper, cayenne pepper, hot sauce, Worcestershire sauce, and white sugar until well combined. (5 minutes)

Recipe View 10 mins Refrigerate the dressing while you prepare the noodles and vegetables to allow the flavors to meld. (10 minutes)

Recipe View 8 mins Cook the Noodles: Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to package directions, usually 7-8 minutes, or until just al dente. Be careful not to overcook them!

Recipe View 5 mins Drain and Cool: Immediately drain the cooked noodles and rinse them thoroughly under cold running water until they are completely cool. This stops the cooking process and prevents them from becoming mushy. Drain well again, ensuring as much excess water as possible is removed.

Recipe View 5 mins Combine Ingredients: Transfer the cooled noodles to a large mixing bowl. Add the thinly sliced red bell pepper, celery, green onions, and carrot strips to the bowl. (5 minutes)

Recipe View 5 mins Dress the Salad: Pour the chilled dressing over the noodles and vegetables. Toss gently but thoroughly to ensure everything is evenly coated in the flavorful dressing. (5 minutes)

Recipe View 2 hrs Chill and Serve: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours, or preferably longer, to allow the flavors to fully develop. Toss occasionally during chilling to redistribute the dressing. (120 minutes)

Recipe View Before serving, give the salad a final toss. Taste and adjust seasonings as needed, adding more salt, pepper, or hot sauce to your liking. Garnish with freshly chopped chives or green onions for an extra pop of color and flavor, if desired.