Rating: 4.7 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 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

prep:
20 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

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

Directions

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.

    Advertisement
  • 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
Advertisement

Reviews (6)

10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2020
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. Read More
(2)
Rating: 4 stars
08/10/2020
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. Read More
(1)
Rating: 5 stars
08/15/2020
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. Read More
(1)
Advertisement
Rating: 4 stars
08/27/2020
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. Read More
Rating: 5 stars
08/31/2020
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. Read More
Rating: 5 stars
03/17/2021
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! Read More
Advertisement
Rating: 5 stars
08/20/2020
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. Read More