Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a medium-sized bowl. In a small bowl with a fork, blend together 2 teaspoons of the pureed chipotles, garlic powder, and scallions. Set aside.
Add the mayonnaise, lemon juice, salt, pepper and paprika to the yolks, and use a fork to blend well, smashing up the yolks until the mixture is creamy. Fill half of the hard-boiled egg whites with a tablespoon of the yolk mixture (or use a pastry bag to pipe in the filling).
Add the chipotle mixture to the rest of the yolk mixture and stir to blend well. Taste and add more chipotle puree if you like a hotter mixture. Fill the rest of the egg whites with tablespoons of the chipotle filling. Lightly cover the eggs with plastic wrap and refrigerate for 1 to 8 hours. Sprinkle with additional paprika and garnish with cilantro leaves, if desired, just before serving.
Notes
It’s very easy to control the heat that infuses this puree; a little gives dishes a gentle lift, while more makes things spicy.You can put the two versions of these deviled eggs on two different plates or garnish the spicier ones with a cilantro leaf to signal that these pack a bit of a wallop.If you want to make the whole batch spicy, double the amount of the chipotle paste, garlic powder, and scallions and blend up all the yolks with all of the seasonings.