Skip to main content New<> this month
Get the Allrecipes magazine

Layered Deviled Egg Pasta Salad

Rated as 4.5 out of 5 Stars
148

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

Ingredients

1 h 33 m servings 355
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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. Watch Now
  2. Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut-side up on a plate. Watch Now
  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. Watch Now
  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. Watch Now
  5. Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper. Watch Now
  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. Watch Now

Nutrition Facts


Per Serving: 355 calories; 22.4 20.9 18.7 215 797 Full nutrition

Explore more

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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...

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

I did make a few changes. I did not make the dressing, as it is very caloric and cholesterol-heavy. I did another dressing on the side. I brushed the fish with olive oil and a flavored vinegar (...

easy to make and is perfect for every occasion