Chipotle Deviled Eggs

The smoky spiciness of chipotle chiles makes these deviled eggs truly devilish.

Place the eggs in a large saucepan and add cold water to cover. Bring to a simmer over high heat, then reduce the heat to low and simmer for 5 minutes. Remove from the heat, cover, and let stand for 10 minutes. Drain the eggs and place in a large bowl of ice water to cool completely.
Shell the eggs, then cut each egg in half lengthwise. Remove the yolks and reserve them separately from the whites.
Rub the yolks through a wire sieve into a bowl. Mix in the mayonnaise and 2 teaspoons of the minced chiles; add more chile for more heat, if desired. Season with salt. Transfer to a pastry bag fitted with a ½-inch-wide fluted tip. Pipe the egg yolk mixture into the egg white halves. Loosely cover with plastic wrap and refrigerate until chilled, at least 2 hours.
To serve, garnish each egg with a cilantro leaf, arrange on a platter, and serve chilled.