Layered Deviled Egg Pasta Salad

This layered pasta salad with ham, tomatoes, and celery is topped with deviled eggs to create a potluck dish that presents beautifully.

• Preparation Time: 45 mins
• Cooking Time: 22 mins
• Total Time: 1 hr 7 mins
• Calories: 355 Calories

Ingredients

• 6 eggs
• 2 cups chopped celery
• salt and ground black pepper to taste
• 2 tablespoons mayonnaise
• 2 cups diced cooked ham
• 2 ½ tablespoons mayonnaise
• 1 pound cherry tomatoes, halved
• 2 teaspoons prepared yellow mustard
• 2 sprigs fresh dill
• 3 cups farfalle (bow-tie) pasta
• 4 cups chopped lettuce
• 4 spring onions, thinly sliced

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 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.