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Layered Devilled Egg Pasta Salad

Ready in 30 minutes
Prep 30 minutes
Cook 0 minutes
6
SERVINGS
METRIC
IMPERIAL

Devilled Eggs

  • 6 hard-cooked eggs, peeled and halved lengthwise
  • 50 ml light mayonnaise
  • 5 ml dry mustard powder
  • 30 ml finely chopped chives
  • 1 ml each salt and pepper
  • paprika

Creamy Dill Dressing

  • 75 ml plain Greek yogurt
  • 50 ml light mayonnaise
  • 75 ml fresh dill, chopped
  • 30 ml lemon juice
  • 5 ml dijon mustard
  • 1 ml each salt and pepper

Salad

  • 500 ml bowtie pasta, cooked and cooled
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 125 ml red onion, chopped
  • 500 g asparagus, trimmed, cut into 2-inch pieces, blanched
  • 500 ml cherry tomatoes, halved
  • 250 ml pre-cooked turkey breast, cut into cubes
  • 175 ml shredded cheddar cheese
  • 500 ml Romaine lettuce, roughly chopped
This layered devilled egg salad is sure to be a showstopper at your next picnic or summer gathering. Packed with lots of fresh veggies, protein-rich turkey, bowtie pasta, and topped with classic devilled eggs, this impressive main dish comes together in just 30 minutes. The creamy dill dressing is a fresh and flavourful addition that ties it all together.

Instructions

Devilled Eggs: Carefully scoop yolks into a small bowl. Set whites on a serving plate, cover and set aside. Using a fork mash the yolks. Add mayonnaise and mustard and mash until blended. Stir in chives, salt and pepper. With a small spoon mound yolk mixture into whites. Sprinkle with paprika. Refrigerate until you are ready to assemble the salad.

Dressing: In small bowl, whisk together Greek yogurt, mayonnaise, dill, lemon juice, mustard, salt and pepper. Refrigerate until you are ready to assemble the salad.

Salad: In a large bowl toss cooked pasta with ½ of the dill dressing. Place pasta in bottom of large glass serving bowl or trifle bowl. Layer in peppers, onions, asparagus, tomatoes, turkey, cheddar cheese and Romaine lettuce. Arrange devilled eggs on top before serving. Serve remaining dressing on the side.

Tips
  • How can I make this recipe low-carb?
  • How to make the dressing thinner?
Nutritional Facts
  • Fat
    19 g
  • Saturated Fat
    6 g
  • Sodium
    476 mg
  • Carbohydrates
    32 g
  • Fibre
    4 g
  • Protein
    25 g

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