LAYERED DEVILED EGG PASTA SALAD

Layered Deviled Egg Pasta Salad image

Provided by AmyZoe

Time 1h7m

Yield 8 serving(s)

Number Of Ingredients 13

6 eggs
2 1/2 tablespoons mayonnaise
2 teaspoons prepared yellow mustard
salt, to taste
pepper, to taste
2 sprigs fresh dill
3 cups bow tie pasta
2 tablespoons mayonnaise
1 lb cherry tomatoes, halved
2 cups chopped celery
2 cups diced cooked ham
4 cups chopped lettuce
4 spring onions, thinly sliced

Steps:

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

Nutrition Facts : Calories 220.7, Fat 10.4, SaturatedFat 3.6, Cholesterol 183.2, Sodium 120, Carbohydrate 14.5, Fiber 2, Sugar 2.7, Protein 16.9