Chipotle-Cilantro Egg Salad

1. 1

   Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered and off the heat, for 15 minutes.

2. 2

   Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.

3. 3

   In a small bowl, stir together the yogurt, mayonnaise, vinegar, chopped cilantro, chipotle chile powder, cumin, and cayenne. Season to taste with salt and black pepper.

4. 4

   When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog-Shelby loves egg yolks and they are great for dogs' coats). Gently mash the eggs, and then fold them into the yogurt-mayo mixture.

5. 5

   Serve chilled or at room-temperature with tortilla chips, if desired (Garden of Eatin' and Food Should Taste Good both carry an array of delicious chips).

* Per serving · 4 servings · Values may vary.