Layered Recipe # Layered Deviled Egg Pasta Salad

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

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

Cooking Directions

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.

Nutrition Facts

• calories355.2
• carbohydrateContent20.9 g
• cholesterolContent215.1 mg
• fatContent22.4 g
• fiberContent2.8 g
• proteinContent18.7 g
• saturatedFatContent5.9 g
• sodiumContent796.9 mg
• sugarContent2.7 g