Layered Deviled Egg Pasta Salad recipe

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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 calories
carbohydrate: 20.9 g
cholesterol: 215.1 mg
fat: 22.4 g
fiber: 2.8 g
protein: 18.7 g
saturatedFat: 5.9 g
servingSize: -
sodium: 796.9 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -


  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. Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut-side up on a plate.

  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. 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. Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.

  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.

Recipe Yield

6 servings

Recipe Note

This layered deviled egg salad has a little taste of everything and looks divine. Use a set of tongs to serve.

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