Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.

Transfer the eggs to a bowl of ice water and cool for about 5 minutes to make peeling easier.

Gently tap the eggs on a hard surface to crack the shells, then peel them under running water.

Slice the peeled eggs in half lengthwise and carefully remove the yolks into a mixing bowl. Set the egg whites aside.

Add mayonnaise, Dijon mustard, minced chipotle, lime juice, salt, and pepper to the yolks. Mash until smooth and well combined.

Fill each egg white half with the yolk mixture using a spoon or piping bag.

Sprinkle paprika on top for garnish and add chopped cilantro if desired.

Serve immediately or refrigerate until ready to serve.