12 hard boiled eggs, divided
8 oz. pasta, cooked and drained
Dressing:
1 avocado
6 hard-boiled egg yolks
3 tbsp red wine vinegar
2 tbsp horseradish sauce
1 tbsp brown mustard
1/2 cup mayo
1/2 tsp paprika
1/2 tsp ground black pepper
1/4 tsp kosher salt
2 tbsp olive oil
Salad:
2 cups baby spinach
1 cup red sweet pepper, julienned
1 cup yellow sweet pepper, julienned
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
Dressing: 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.