Layered Deviled Egg Pasta Salad

Submitted by AmyZoe

"MMMM....best pasta salad I've had in a long time. Recipe courtesy of allrecipes.com. I left out the ham, and I still loved it."

 

• Ready In: 1hr 7mins
• Ingredients: 13
• Serves: 8

ingredients

• 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

directions

1. Place eggs in a large saucepan and cover with cold water.
2. Bring water to a boil. Remove saucepan from heat and let eggs stand in hot water for 10 minutes.
3. Immerse eggs in a bowl of ice water and cool, 1 to 2 minutes.
4. Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut side up on a plate.
5. Mash egg yolks into a crumbly paste with a fork. Mix in 1 1/2 tablespoons mayonnaise and mustard with a fork.
6. Season with salt and pepper. Spoon egg yolk mixture into a small piping bag and pipe into the egg whites. Garnish with fresh dill.
7. 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.
8. Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
9. 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.