Start by placing your eggs in a medium saucepan. Fill the pan with cold water, ensuring there’s about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 12-14 minutes.
After the cooking time is up, transfer the eggs to an ice bath or run them under cold water for several minutes. This will stop the cooking process and make them easier to peel.
Once cool, gently tap the eggs on a hard surface to crack the shell, then peel them under running water for the best results.
Slice the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Add the mayonnaise, sour cream, lime juice, yellow mustard, ground chipotle, and salt. Mash together using a fork or potato masher until creamy and smooth.
Taste the mixture and adjust the seasoning. If you like it spicier, add more chipotle powder or lime juice for extra tang.
Using a teaspoon, fill each egg white half with the yolk mixture. You can also use a piping bag for a fancier presentation.
Sprinkle the tops with finely chopped green onions for a pop of color and a fresh bite. Arrange on a platter and serve immediately, or refrigerate until ready to serve.
