Devilled Egg Sourdough Pasta Salad

Traditional Recipe

• 4 c. Kaslo Radiatori Pasta Noodles
• 6 Eggs
• 1 c. Mayo (or 1/2 & 1/2 mayo, sour cream, or yogurt)
• 1 tbsp. Dijon
• 1 tsp. Vinegar
• 1/2 tsp. Paprika
• S&P
• 1/4 c. Dill
• 2 tbsp. Red onion
• 2-3 Pickles
• 1/2 c. Celery
• 1/4 c. Green onion

Optional: crumbled bacon

Plant-based Recipe

• 4 c. Kaslo Radiatori Pasta Noodles
• 1 c. Firm tofu, pressed and crumbled (or diced into egg salad sized bits)
• 1 c. Vegan mayo (or 1/2 & 1/2 mayo, plant-based sour cream/yogurt)
• 1 tbsp. Dijon
• 1 tsp. Vinegar
• 1/2 tsp. Paprika
• 1 tbsp. Nutritional yeast
• 1/4 tsp. Black salt
• Pepper
• 1/4 c. Dill
• 2 tbsp. Red onion
• 2-3 Pickles
• 1/2 c. Celery
• 1/4 c. Green onion

Optional: carrot or tempeh bacon. If making the plant-based version, skip the egg step and head straight into the pasta.

Step 1 Place eggs in a medium sauce pan and cover with water until about 1 inch above eggs. Bring to a boil, and boil on medium for 12 minutes. For best peeling results, immediately douse in cold water until cool to the touch, and peel under a thin stream of cool water. Rinse free of any shell fragments, and set aside.

Step 2 Cook Kaslo pasta according to bag instructions. Strain, and set aside (no need to rinse).

Step 3 Halve eggs and set yolks aside in a separate bowl. Dice eggs into egg salad size pieces, and mash yolks into as fine a powder as possible. The finer the yolks, the silkier the sauce!

Step 4 Mince celery, red onion, green onion, pickles, and roughly chop dill. Combine, along with the eggs, in a mixing bowl (or the sauce pan) with pasta.

Step 5 For the eggy sauce, combine mayonnaise (or sour cream/yogurt) with Dijon, paprika, and a pinch of salt and pepper, and whip until smooth.

Step 6 Add to mixing bowl, and stir well. Add more mayo or a tbsp. water to thoroughly coat pasta, if needed.

Step 7 Refrigerate a minimum of 4 hours, or overnight, and serve topped with extra dill, red onion and pepper. Top with crumbled bacon or tempeh bacon if desired. Enjoy!