Layered Deviled Egg Pasta Salad recipe
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Ingredients
- 6 eggs 2 ½ tablespoons mayonnaise 2 teaspoons prepared yellow mustard salt and ground black pepper to taste 2 sprigs fresh dill 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
Nutrition Info
- 355.2 caloriescarbohydrate: 20.9 gcholesterol: 215.1 mgfat: 22.4 gfiber: 2.8 gprotein: 18.7 gsaturatedFat: 5.9 gservingSize: -sodium: 796.9 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Layered Deviled Egg Pasta Salad
Directions
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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.
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 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.
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.
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.