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
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
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
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.
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
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
BUTTERED EGG NOODLES
Steps:
- Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.
DEVILED EGG PASTA SALAD
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
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
MACARONI EGG SALAD
"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.
Nutrition Facts : Calories 389 calories, Fat 26g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 805mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
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