This delicious Creamy Deviled Egg Layered Pasta Salad recipe combines deviled eggs and pasta salad in a dish that is perfect for Easter, Mother’s Day, or any potluck get together. The dressing is creamy, egg-y and bold…I think it is the best dressing I have ever made! This is sure to be one of the most popular side dishes at your next get together or holiday dinner!
Creamy Deviled Egg Layered Pasta Salad
Happy Spring all you wonderful A Dish of Daily Life readers!
I am Quinn from Dad Whats 4 Dinner. I am a rarity in the world of Food Blogging. A man!!! Yes there are a few of us out there, but we are few and far between.
I am thrilled to bring my recipe for Creamy Deviled Egg Layered Pasta Salad as part of A Dish of Daily Life’s creative team. Thanks to Michelle for giving me the chance to share my brand of recipes with you and hopefully get to meet many new bloggers!
Hip Hip Horray! We made it through winter. If you didn’t know, spring started on Sunday March 20th. It is time to start thinking about Easter, Mothers Day, Memorial Day cookouts and potluck dinners.
So last time I brought my Peanut Butter Tarts. Pretty awesome, but not very healthy. Today’s recipe is the polar opposite of the tarts.
My Creamy Deviled Egg Layered Pasta Salad combines all of the favorites of spring and the vinaigrette, and while not completely healthy, is made with low fat mayo and good fats and oils.
I love layered salad. I love deviled eggs. I love a good pasta salad. So why not combine them all together in one wonderful Creamy Deviled Egg Layered Pasta Salad!
This is perfect for Easter dinner or for your next potluck. My wife Christie couldn’t stop raving about this salad and told me I must make it for Easter.
Creamy Deviled Egg Layered Pasta Salad
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!
Ingredients
- 6 slices bacon, cooked and chopped
- 12 hard boiled eggs, divided
- 8 oz. pasta, cooked and drained
[b]Dressing:[/b]
- 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
[b]Salad:[/b]
- 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
Instructions
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.
Salad
- 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.
Notes
By Quinn Caudill for DadWhats4Dinner.com © 2016
First published on ADishofDailyLife.com 03/22/2016
Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. I enjoy cooking for family and friends and being creative in the kitchen. I try to make ordinary everyday food extraordinary. I live just north of Cincinnati with my wife of 23 years, three kids and three cats. My kids have well developed palates and my youngest daughter is now working with me on the blog creating recipes for her own page “Cooking with Ella“. Follow me on: Facebook, Pinterest, Twitter or Instagram.
Dawn
Monday 2nd of April 2018
I made this salad for my Easter buffet. It was fabulous. The thick creamy vinaigrette stuck to everything without making it soggy. Despite all the vegetables, this is a hearty, heavy dish, so a little goes a long way. We had plenty of leftovers that tasted even better the next day! I took a family poll, and it was unanimous that we add this salad to our tradtional Easter menu. Thanks so much for the recipe!
Teresa
Friday 14th of April 2017
This looks amazing! I am not a fan of horseradish so is there anything I could substitute? Or if I leave it out completely will it still be yummy? I can't wait to make this!
Stephanie
Tuesday 11th of April 2017
The directions aren't very clear. For the dressing, when does the vinegar and horseradish come in to play?
Miz Helen
Tuesday 7th of February 2017
Your Deviled Egg Salad is fantastic! I really appreciate you sharing with us at Full Plate Thursday, hope you have a great day and hope to see you again soon! Miz Helen
reinventedkb
Friday 3rd of February 2017
What a perfect spring salad! It sounds so good, I pinned to save! Thanks so much for linking up to Funtastic Friday!