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The dressing in my Creamy Deviled Egg Layered Pasta Salad has to be the best dressing I think I have ever made. Creamy, eggy, tangy and bold!

Creamy Deviled Egg Layered Pasta Salad

The Deviled Egg dressing in my Creamy Layered Pasta Salad has to be the best dressing I think I have ever made. Creamy, egg-y, tangy and bold!
Course Side
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Author Quinn Caudill


  • 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



  1. Place six hard boiled egg yolks in a food processor.
  2. Add avocado through salt to the eggs.
  3. Puree until smooth. With processor running, slowly pour in olive oil.

  4. Continue to process until creamy and smooth. Chill in refrigerator until ready to use.


  1. In a large clear glass salad or trifle bowl assemble salad layer.
  2. In bottom of bowl place a layer of baby spinach.
  3. Top with peppers and a layer of pasta.
  4. Cover pasta with a layer of Deviled Egg Creamy Vinaigrette.
  5. Continue to layer onions, cucumber, remaining sliced hard boiled eggs, another layer of pasta and the snap peas.
  6. Top with remaining Deviled Egg Creamy Vinaigrette.
  7. Sprinkle with cheese, bacon and green onion.
  8. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 24.

Recipe Notes

By Quinn Caudill for DadWhats4Dinner.com © 2016