Devilled Eggs: Carefully scoop yolks into a small bowl. Set whites on a serving plate, cover and set aside. Using a fork mash the yolks. Add mayonnaise and mustard and mash until blended. Stir in chives, salt and pepper. With a small spoon mound yolk mixture into whites. Sprinkle with paprika. Refrigerate until you are ready to assemble the salad.
Dressing: In small bowl, whisk together Greek yogurt, mayonnaise, dill, lemon juice, mustard, salt and pepper. Refrigerate until you are ready to assemble the salad.
Salad: In a large bowl toss cooked pasta with ½ of the dill dressing. Place pasta in bottom of large glass serving bowl or trifle bowl. Layer in peppers, onions, asparagus, tomatoes, turkey, cheddar cheese and Romaine lettuce. Arrange devilled eggs on top before serving. Serve remaining dressing on the side.
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