Step 1

Place six hard boiled egg yolks in a food processor.

Step 2

Add avocado through salt to the eggs.

Step 3

Puree until smooth. With processor running, slowly pour in olive oil.

Step 4

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

Step 5

In a large clear glass salad or trifle bowl assemble salad layer.

Step 6

In bottom of bowl place a layer of baby spinach.

Step 7

Top with peppers and a layer of pasta.

Step 8

Cover pasta with a layer of Deviled Egg Creamy Vinaigrette.

Step 9

Continue to layer onions, cucumber, remaining sliced hard boiled eggs, another layer of pasta and the snap peas.

Step 10

Top with remaining Deviled Egg Creamy Vinaigrette.

Step 11

Sprinkle with cheese, bacon and green onion.

Step 12

Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 24.