Layered Deviled Egg Pasta Salad

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READY IN: 1hr 7mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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