Chipotle-Cilantro Egg Salad

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.

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.

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.

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.

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).