Layered Deviled Egg Pasta Salad

• Deviled Eggs:
• 6 eggs
• 2 1/2 tablespoons mayonnaise
• 2 teaspoons prepared yellow mustard
• salt and ground black pepper to taste
• 2 sprigs fresh dill
• Pasta Salad:
• 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

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.

eggs, eggs, mayonnaise, yellow mustard, salt, dill, pasta salad, farfalle, mayonnaise, tomatoes, celery, ham, chopped lettuce, spring onions

Taken from www.allrecipes.com/recipe/257342/layered-deviled-egg-pasta-salad/ (may not work)