Layered Deviled Egg Pasta Salad Recipes
LAYERED DEVILED EGG PASTA SALAD
MMMM....best pasta salad I've had in a long time. Recipe courtesy of allrecipes.com. I left out the ham, and I still loved it.
Provided by AmyZoe
Categories < 4 Hours
Time 1h7m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place eggs in a large saucepan and cover with cold water.
- Bring water to a boil. Remove saucepan from heat and let eggs stand in hot water for 10 minutes.
- Immerse eggs in a bowl of ice water and cool, 1 to 2 minutes.
- Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut side up on a plate.
- Mash egg yolks into a crumbly paste with a fork. Mix in 1 1/2 tablespoons mayonnaise and mustard with a fork.
- Season with salt and pepper. Spoon egg yolk mixture into a small piping bag and pipe into the egg whites. Garnish with fresh dill.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes.
- Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
- 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 : Calories 220.7, Fat 10.4, SaturatedFat 3.6, Cholesterol 183.2, Sodium 120, Carbohydrate 14.5, Fiber 2, Sugar 2.7, Protein 16.9
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