Easy Deviled Egg Noodle Salad Recipe

Published Aug 26, 2024 By Elle Ann

Image credit: Food Wishes via YouTube

If you think deviled eggs couldn’t get any better than they already are, then you’re in for a treat, because this deviled egg noodle salad version will make wish you tried it sooner! It’s a very delicious twist to the usual way you serve deviled eggs and it’s surely one of the best dishes you’ll ever taste.

I bet, this will be a winner at every party or cookout that you plan to host, and it’s also a pretty convenient recipe to make since you can make this ahead of time, and then store it in the fridge until ready to serve. Learn how now with this video tutorial by Food Wishes on YouTube.

Ingredients for Deviled Egg Noodles Salad:

Dressing

2/3 cup of mayonnaise
2 tbsp of Dijon mustard
2 tbsp of white vinegar
1 tsp of paprika
¼ tsp of ground black pepper
¼ tsp of cayenne pepper, or to taste
2 tsp of hot sauce, or to taste
½ tsp of Worcestershire sauce
1 tsp of white sugar

Noodle Salad

1 (8 oz) package of egg noodles
¾ cup of red bell pepper, thinly sliced
½ cup of celery, thinly sliced
¼ cup of green onion, thinly sliced
½ cup of carrots, peeled
1 tsp of kosher salt, or more to taste

How to Make Deviled Egg Noodles Salad:

Ingredients for Deviled Egg Noodles Salad — Image credit: Food Wishes via YouTube

Step 1

In a large bowl, add the mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire sauce, and sugar, then whisk everything until uniform and combined, and then place it in the refrigerator to chill until needed.

Step 2

Place a large pot of water on a stove over medium-high heat, sprinkle some salt, and bring it to a rapid boil, then add the egg noodles. Allow them to cook for about 7 to 8 minutes or until al dente, then drain off all the water, and rinse them under cold water until cool to the touch, shake the egg noodles well to ensure they’re drained well.

Step 3

Transfer them to a large mixing bowl, and add the bell pepper, celery, green onions, carrots, and salt. Give them a good toss to combine, then add the dressing, and continue to toss until evenly coated. Wrap the bowl with plastic, then place the salad in the refrigerator, and let it chill for at least 2 hours tossing it occasionally. Serve and enjoy!