In a large mixing bowl, whisk mayo, yogurt, jalapeño, lime juice, garlic, cumin, salt and pepper. Add eggs, roasted chile, bell pepper and cilantro; fold to combine. Serve immediately or refrigerate, covered, for up to 3 days.
Hatch Chile Egg Salad
3 tbsp. mayonnaise
2 tbsp. 2% Greek yogurt (or 5 tbsp. mayonnaise)
1 tsp. jalapeño pepper, finely diced
2 tsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
1 tsp. minced garlic
½ tsp. ground cumin
½ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
6 large eggs, hard-boiled, shelled and chopped
1 Roasted Hatch Chile, diced ½"
2 tbsp. jarred roasted red bell pepper, patted dry, diced ¼"
2 tbsp. chopped fresh cilantro