Name: Deviled Egg Noodle Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Mayonnaise - ⅔ cup; Dijon mustard - 2 tablespoons; White vinegar - 2 tablespoons; Paprika - 1 teaspoon; Ground black pepper - ¼ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Hot sauce, or to taste - 2 teaspoons; Worcestershire sauce - ½ teaspoon; White sugar - 1 teaspoon; Egg noodles - 1 (8 ounce) package; Thinly sliced red bell pepper - ¾ cup; Thinly sliced celery - ½ cup; Thinly sliced green onion, white and light green parts only - ¼ cup; Peeled carrot strips - ½ cup; Kosher salt, or more to taste - 1 teaspoon

Ingredients for - Deviled Egg Noodle Salad

1. Mayonnaise ⅔ cup

2. Dijon mustard 2 tablespoons

3. White vinegar 2 tablespoons

4. Paprika 1 teaspoon

5. Ground black pepper ¼ teaspoon

6. Cayenne pepper, or to taste ¼ teaspoon

7. Hot sauce, or to taste 2 teaspoons

8. Worcestershire sauce ½ teaspoon

9. White sugar 1 teaspoon

10. Egg noodles 1 (8 ounce) package

11. Thinly sliced red bell pepper ¾ cup

12. Thinly sliced celery ½ cup

13. Thinly sliced green onion, white and light green parts only ¼ cup

14. Peeled carrot strips ½ cup

15. Kosher salt, or more to taste 1 teaspoon

How to cook deliciously - Deviled Egg Noodle Salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Toss before serving and adjust seasonings if needed.