Deviled Egg Noodle Salad

Ingredients

• 2/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons white vinegar
• 1 teaspoon paprika
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon cayenne pepper, or to taste
• 2 teaspoons hot sauce, or to taste
• 0.5 teaspoon Worcestershire sauce
• 1 teaspoon white sugar
• 1 (8 ounce) package egg noodles
• 0.75 cup thinly sliced red bell pepper
• 0.5 cup thinly sliced celery
• 0.25 cup thinly sliced green onion, white and light green parts only
• 0.5 cup peeled carrot strips
• 1 teaspoon kosher salt, or more to taste

Steps

1. 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. 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. 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. Toss before serving and adjust seasonings if needed.