Layered Deviled Egg Pasta Salad

14 ingredients
6 steps

Ingredients

  • Deviled Eggs:
  • 6 eggs
  • 2 1/2 tablespoons mayonnaise
  • 2 teaspoons prepared yellow mustard
  • salt and ground black pepper to taste
  • 2 sprigs fresh dill
  • Pasta Salad:
  • 3 cups farfalle (bow-tie) pasta
  • 2 tablespoons mayonnaise
  • 1 pound cherry tomatoes, halved
  • 2 cups chopped celery
  • 2 cups diced cooked ham
  • 4 cups chopped lettuce
  • 4 spring onions, thinly sliced

Directions

  1. 1
    Place eggs in a large saucepan and cover with cold water. Bring water to a boil. Remove saucepan from heat; let eggs stand in hot water for 10 minutes. Immerse eggs in a bowl of ice water and let cool, 1 to 2 minutes.
  2. 2
    Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut-side up on a plate.
  3. 3
    Mash egg yolks into a crumbly paste with a fork. Mix in 2 1/2 tablespoons mayonnaise and mustard with the fork. Season with salt and pepper. Spoon egg yolk mixture into a small piping bag; pipe into the egg whites. Garnish with fresh dill.
  4. 4
    Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes.
  5. 5
    Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
  6. 6
    Spoon pasta into the bottom of a large glass trifle bowl. Layer tomatoes, celery, ham, and lettuce on top. Arrange deviled eggs on top before serving. Garnish with spring onions.

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