Best 3 Deviled Egg Noodle Salad Recipes

**Deviled Egg Noodle Salad: A Classic Dish with a Twist**

Deviled egg noodle salad is a delightful and versatile dish that combines the classic flavors of deviled eggs with the comforting texture of egg noodles. This unique salad is perfect for potlucks, picnics, and summer gatherings. The combination of creamy, tangy deviled egg filling and tender egg noodles creates a satisfying and flavorful dish that is sure to please everyone. This article presents two variations of the deviled egg noodle salad recipe: a classic version and a spicy version. Both recipes are easy to follow and can be tailored to your personal preferences. Whether you prefer a traditional deviled egg filling or a zesty kick, these recipes offer something for everyone. So gather your ingredients and let's get started on creating this delicious and unforgettable salad!

Here are our top 3 tried and tested recipes!

DEVILED EGG MACARONI SALAD

Deviled Egg Macaroni Salad image

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

12 large eggs
1 1/4 cups mayonnaise
2 tablespoons yellow mustard
2 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
8 ounces (about 2 cups) elbow pasta
2 medium carrots, grated (about 1/2 cup)
1 medium celery stalk, diced
1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained
2 teaspoons sugar
4 sprigs fresh chives, chopped
1/4 teaspoon paprika

Steps:

Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.

DEVILED EGG SALAD

Deviled Egg Salad image

My top-secret egg salad recipe! Delicious on a sandwich, too!

Provided by Angela

Categories Salad Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup mayonnaise
¼ cup finely chopped green onion
½ teaspoon prepared yellow mustard
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
6 hard-boiled eggs, peeled and chopped

Steps:

Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g

DEVILED EGG PASTA SALAD

Deviled Egg Pasta Salad image

Deviled eggs take center stage in this pasta salad, perfect for holidays, picnics and potlucks.

Provided by By Corey Valley

Categories Side Dish

Time 15h

Yield 8

Number Of Ingredients 10

Ingredients

4 cups cooked elbow macaroni pasta
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon mustard
8 hard-cooked eggs, chopped
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 cup diced dill pickles

Steps:

Place cooked pasta in large bowl.
Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
Gently stir in hard-cooked eggs.
Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.

Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 195 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 1 g, TransFat 0 g

Tips:

Cook the noodles al dente. This will help them retain their shape and texture in the salad.
Use high-quality mayonnaise. This will make a big difference in the flavor of the salad.
Don't overcook the eggs. The yolks should be firm but still slightly runny.
Use a variety of vegetables. This will add color, texture, and flavor to the salad.
Season the salad to taste. Add salt and pepper to taste, and consider adding other seasonings like garlic powder, onion powder, or paprika.

Conclusion:

Deviled egg noodle salad is a classic summer dish that is easy to make and always a crowd-pleaser. It is a great way to use up leftover deviled eggs, and it is also a great way to get your kids to eat their vegetables. With its creamy, tangy dressing, crunchy noodles, and colorful vegetables, deviled egg noodle salad is a surefire hit at any potluck or picnic.