Eggs Stuffed with Chipotle

Preparation

1. Place the eggs in a large saucepan and add enough cold water to completely cover the eggs. Bring to a simmer over medium-high heat and let them cook until the water is boiling. Remove the saucepan from the heat and cover with a tight-fitting lid and let stand for 10 minutes. Drain eggs and transfer to a large bowl filled with ice water. Let stand until cool.
2. Peel eggs and cut in half lengthwise. Spoon the yolks into a small bowl and arrange the white parts on a serving plate. Using a small-hole grater, finely grate the yolks into a medium bowl (or use a fork to mash the yolks well). Stir in mayonnaise and 2 teaspoons chopped chipotle chiles (add more chopped chiles, if you prefer them hotter). Season the filling with salt to taste.
3. Transfer the egg yolk mixture to a piping bag, tipped with a ½” diameter star tip. Pipe the mixture into the egg whites to fill the egg (as an alternative to the piping bag you can transfer the egg yolk mixture to a zip-top bag, poke a small hole in the corner of the bag and then press evenly over the bag like a “pastry bag”). Cover the eggs and transfer to the refrigerator. Refrigerate until cold, at least 2 hours or up to a day.
4. To serve: garnish with a cilantro leaf over the filling of each egg and sprinkle with crumbled bacon, if desired.