Rating: 5 stars 4.7
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.

Recipe Summary

20 mins
15 mins
2 hrs
2 hrs 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Dressing:
For the Salad:


Instructions Checklist
  • Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.

  • 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 the 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.

Chef's Notes:

Regular yellow mustard will work instead of Dijon.

You can use apple cider vinegar instead of white distilled, or any vinegar of your choice.

Nutrition Facts

257 calories; protein 4.5g; carbohydrates 24.3g; fat 15.9g; cholesterol 30.5mg; sodium 491.2mg. Full Nutrition