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Layered Deviled Egg Pasta Salad

Rated as 4.43 out of 5 Stars

"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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1 h 33 m servings 355 cals
Original recipe yields 6 servings


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  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

Per Serving: 355 calories; 22.4 g fat; 20.9 g carbohydrates; 18.7 g protein; 215 mg cholesterol; 797 mg sodium. Full nutrition

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This is something I am going to make for Christmas, yummy!!!

easy to make and is perfect for every occasion

I read over this recipe and followed it pretty loosely. I made a pasta salad with mayo/yogurt based dressing and put that in the bottom of a glass bowl then layered on diced peppers, grated car...