2 Bring the water to a boil over high heat; cover the pan, remove from the heat, and let stand for 12 minutes.

3 Meanwhile, fill a bowl with ice and water. Transfer the eggs to the bowl of ice water and let cool for 15 minutes.

4 Peel the cooled eggs and halve each lengthwise.

5 Place the yolks in a bowl with one whole egg white; set the remaining whites aside.

6 Mash together the yolks and white with a fork until fairly smooth.

7 Stir in the mayonnaise, mustard, lime zest, chipotle pepper, paprika and salt; mix well.

8 Set the reserved egg whites on a plate, cut-side up, and spoon the filling into each half.

9 Cover with plastic wrap and chill for at least 1 hour before serving.

10 Sprinkle evenly with the cilantro before serving.