Best 4 Layered Deviled Egg Pasta Salad Recipes

Layered deviled egg pasta salad is an easy pasta salad recipe that's bold and flavorful yet simple to prepare. Just like the classic deviled egg, this pasta salad is bursting with flavors and is sure to make a great dish in any party or gathering!

Check out the recipes below so you can choose the best recipe for yourself!

DEVILED EGG PASTA SALAD

Deviled Egg Pasta Salad image

Deviled eggs take center stage in this pasta salad, perfect for holidays, picnics and potlucks.

Provided by By Corey Valley

Categories Side Dish

Time 15h

Yield 8

Number Of Ingredients 10

Ingredients

4 cups cooked elbow macaroni pasta
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon mustard
8 hard-cooked eggs, chopped
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 cup diced dill pickles

Steps:

Place cooked pasta in large bowl.
Add mayonnaise, sour cream, mustard, vinegar, salt and pepper. Mix until well combined.
Gently stir in hard-cooked eggs.
Refrigerate 1 to 2 hours or until chilled. Just before serving, top with paprika and pickles.

Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 195 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 1 g, TransFat 0 g

LAYERED DEVILED EGG PASTA SALAD

Layered Deviled Egg Pasta Salad image

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

Ingredients

6 eggs
2 1/2 tablespoons mayonnaise
2 teaspoons prepared yellow mustard
salt, to taste
pepper, to taste
2 sprigs fresh dill
3 cups bow tie pasta
2 tablespoons mayonnaise
1 lb cherry tomatoes, halved
2 cups chopped celery
2 cups diced cooked ham
4 cups chopped lettuce
4 spring onions, thinly sliced

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

LAYERED DEVILED EGG PASTA SALAD

Layered Deviled Egg Pasta Salad image

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

Provided by Stasty Cook

Categories Tomato Pasta Salad

Time 1h33m

Yield 6

Number Of Ingredients 12

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

Steps:

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.
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 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.
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.
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 355.2 calories, Carbohydrate 20.9 g, Cholesterol 215.1 mg, Fat 22.4 g, Fiber 2.8 g, Protein 18.7 g, SaturatedFat 5.9 g, Sodium 796.9 mg, Sugar 2.7 g

LAYERED DEVILED EGG PASTA SALAD

Layered Deviled Egg Pasta Salad image

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

Provided by Stasty Cook

Categories Tomato Pasta Salad

Time 1h33m

Yield 6

Number Of Ingredients 12

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

Steps:

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.
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 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.
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.
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 355.2 calories, Carbohydrate 20.9 g, Cholesterol 215.1 mg, Fat 22.4 g, Fiber 2.8 g, Protein 18.7 g, SaturatedFat 5.9 g, Sodium 796.9 mg, Sugar 2.7 g

Tips:

For a creamier egg salad, use mayonnaise instead of Greek yogurt.
Add a tablespoon of Dijon mustard to the egg salad for a tangy flavor.
If you don't have a pasta maker, you can use store-bought egg noodles.
To make the pasta salad ahead of time, cook the pasta and eggs the day before. Assemble the salad and chill it overnight.
Garnish the pasta salad with fresh parsley, dill, or chives before serving.
Serve the pasta salad chilled or at room temperature.

Conclusion:

Layered Deviled Egg Pasta Salad is a delicious and easy-to-make dish that is perfect for potlucks, picnics, and summer gatherings. The creamy egg salad, tender pasta, and crunchy vegetables are a winning combination that will please everyone. With a few simple tips, you can make this salad even more flavorful and enjoyable. Experiment with different variations of the egg salad, pasta, and vegetables to create your own unique dish. Bon appétit!