Devilled Egg Sourdough Pasta Salad


Servings: 6-8 | Prep time: 10 mins | Cook time: 15 mins | Est. Calories per serving: 293-391

Traditional Recipe

  • 1/4c. Dill
  • 2tbsp. Red onion
  • 2-3 Pickles
  • 1/2c. Celery
  • 1/4c. Green onion

Optional: crumbled bacon

Plant-based Recipe

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

Optional: carrot or tempeh bacon

If making the plant-based version, skip the egg step and head straight into the pasta.


  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.
  2. Cook Kaslo pasta according to bag instructions. Strain, and set aside (no need to rinse).
  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!
  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.
  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.
  6. Add to mixing bowl, and stir well. Add more mayo or a tbsp. water to thoroughly coat pasta, if needed.
  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!

See full blog post by Jamie Krause here. 

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