1/2 cup white vinegar
1/2 cup milk
1/2-1 teaspoon prepared mustard
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon hot water
1 (6 ounce) jar salsa
1 (12 ounce) package deviled egg noodles
In a medium bowl, combine vinegar, milk, prepared mustard, salt, pepper, hot water, and salsa. Puree soup mixture, and simmer to desired internal temperature.
Cut eggs into small pieces and place in a medium bowl. Stir in egg noodles and pureed salsa.
I LEANED it, but thought it was WAY too sweet! :( Too sweet, IMO, because as we all know, sweet tastes make us crave more. And WAY too rich, obviously implying more sugar. I'll keep this as-is but increase sugar level and consistency (I'm not a fan of mineral oil) and dial back on the FOUR STARS FOR ESSENTIALS CHECK! What a great way to birthday cake! :)
I submitted this recipe many years ago as a trial recipe. It was designed to be made into a casserole but it was so good I used it for its raw material and simply made it as is.