When you think of Easter, what’s the first thing that comes to mind? Well, obviously the Easter Bunny, but also – eggs! Chocolate eggs, painting eggs, devilled eggs – unless you live a plant-based lifestyle (or don’t like eggs), chances are your Easter menu will feature a few eggy items.


Devilled Egg Pasta Salad!

Funnily enough, Kaslo Sourdough (*who this post is in partnership with) and I had planned to come out with a Mediterranean pasta dish this month; but one late night it struck me that this month’s post should definitely be Easter themed. And yes, I think about pasta late into the night… doesn’t everyone? Jokes aside, we struck gold with this dish, literally and figuratively. The yolk-y dressing enrobing my fave Radiatori noodles sure feels like liquid gold to me!

I hope you love this recipe as I do, it’s the perfect recipe to make ahead to serve with Easter brunch, and even more perfect to make the day after Easter with the hardboiled eggs the kiddos painted – it packs great for work lunches!

Servings: 6-8

Prep time: 10 mins

Cook time: 15 mins


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.


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.

Cook Kaslo pasta according to bag instructions. Strain, and set aside (do not rinse).

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!

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.

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

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

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!

Thanks for checking out this recipe today! Be sure to give Kaslo and I a follow on IG if you liked what you found here, we have many more recipes to explore on the blog as well!

Happy Easter, friend!

xo, Jamie

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