Creamy Deviled Egg Layered Pasta Salad

• Meat

  • 6 slices Bacon, cooked and chopped

• Produce

  • 1 Avocado
  • 2 cups Baby spinach
  • 1 Cucumber
  • 2 Green onions, thin
  • 1/2 Red onion, thin
  • 1 cup Sugar snap peas
  • 1 cup Sweet pepper, red
  • 1 cup Sweet pepper, yellow

• Refrigerated

  • 12 Eggs, hard

• Condiments

  • 2 tbsp Horseradish sauce
  • 1/2 cup Mayo, low-fat
  • 1 tbsp Mustard, brown

• Pasta & Grains

  • 8 oz Pasta, cooked and drained

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Kosher salt
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 3 tbsp Red wine vinegar

• Dairy

  • 1/2 cup Colby and monterey jack cheese

Found on dadwhats4dinner.com

Description

Ingredients

• 6 slices bacon, cooked and chopped
• 12 hard boiled eggs, divided
• 8 oz. pasta, cooked and drained
• 1 avocado
• 3 tbsp red wine vinegar
• 2 tbsp horseradish sauce
• 1 tbsp brown mustard
• 1/2 cup low-fat mayo
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 1/4 tsp kosher salt
• 2 tbsp olive oil
• 2 cups baby spinach
• 1 cup red sweet pepper, julianed
• 1 cup yellow sweet pepper, julianed
• 1 cucumber, seeded and sliced
• 1/2 red onion, sliced thin
• 1 cup sugar snap peas
• 1/2 cup Colby and Monterey Jack cheese, finely shredded
• 2 green onions, sliced thin

Directions

• Place six hard boiled egg yolks in a food processor.
• Add avocado through salt to the eggs.
• Puree until smooth. With processor running slowly pour in olive oil.
• Continue to process until creamy and smooth. Chill in refrigerator until ready to use.
• In a large clear glass salad or trifle bowl assemble salad layer.
• In bottom of bowl place a layer of baby spinach.
• Top with peppers and a layer of pasta.
• Cover pasta with a layer of Deviled Egg Creamy Vinaigrette.
• Continue to layer onions, cucumber, remaining sliced hard boiled eggs, another layer of pasta and the snap peas.
• Top with remaining Deviled Egg Creamy Vinaigrette.
• Sprinkle with cheese, bacon and green onion.
• Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 24.