Egg Noodle Salad Recipes

DEVILED EGG NOODLE SALAD

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.

Provided by Chef John

Categories Salad 100+ Pasta Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

Deviled Egg Noodle Salad image

Steps:

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.

Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g

Ingredients

⅔ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 teaspoons hot sauce, or to taste
½ teaspoon Worcestershire sauce
1 teaspoon white sugar
1 (8 ounce) package egg noodles
¾ cup thinly sliced red bell pepper
½ cup thinly sliced celery
¼ cup thinly sliced green onion, white and light green parts only
½ cup peeled carrot strips
1 teaspoon kosher salt, or more to taste

EGG NOODLE SALAD

I used those short twisty looking egg noodles for the salad, because they were very cheap and affordable. You can make this ahead of time, but I find the avocado turns brown if it's not sprinkled with lemon juice, and I found lemon juice doesn't really go with this salad, taste wise.

Provided by Studentchef

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Egg Noodle Salad image

Steps:

Combine first five ingredients in a large bowl.
In a smaller bowl, combine the remaining ingredients to create a dressing.
Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.

Nutrition Facts : Calories 322.9, Fat 10.9, SaturatedFat 1.9, Cholesterol 43.3, Sodium 505.1, Carbohydrate 46.8, Fiber 6.8, Sugar 7, Protein 11.5

Ingredients

4 cups egg noodles, cooked
1 large avocado, cubed
1 cup imitation crabmeat, diced
1/2 cup water chestnut, chopped (canned)
1 red bell pepper, diced
1 tablespoon horseradish cream
1/2 cup low-fat mayonnaise
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
salt and pepper, to taste

GARDEN EGG NOODLE SALAD

This came from the No Yolk Egg Noodle company, but you can use any type egg noodles you like. I made a couple of changes, but this recipe is very forgiving, you can put in your favorite fresh veggies and make it your very own. Cook time is actually "chill" time.

Provided by Jellyqueen

Categories Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 8

Garden Egg Noodle Salad image

Steps:

Cook the noodles and drain good.
Combine remaining ingredients ingredients to make the dressing.
Put noodles in large bowl and toss with dressing.
Cover and refrigerate for at least 2 hours before serving.
I like to refrigerate overnight.

Ingredients

4 ounces egg noodles, cooked (measurement is for dry noodles)
1 (10 ounce) package frozen broccoli, thawed or 1 bunch fresh broccoli, steamed and cooled
1 cup frozen English peas, thawed
2 medium tomatoes, chopped
1 cup shredded carrot
3 green onions with tops, chopped
2/3 cup creamy Italian dressing
chopped fresh parsley (to garnish)

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Egg Noodle Salad Recipes

DEVILED EGG NOODLE SALAD

EGG NOODLE SALAD

I used those short twisty looking egg noodles for the salad, because they were very cheap and affordable. You can make this ahead of time, but I find the avocado turns brown if it's not sprinkled with lemon juice, and I found lemon juice doesn't really go with this salad, taste wise.

GARDEN EGG NOODLE SALAD

This came from the No Yolk Egg Noodle company, but you can use any type egg noodles you like. I made a couple of changes, but this recipe is very forgiving, you can put in your favorite fresh veggies and make it your very own. Cook time is actually "chill" time.

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