Fill a medium or large pot with enough water to cover eggs by at least 2 inches, but do not add eggs yet. Bring water to a rolling boil.

Once water is boiling, add the eggs and adjust the temperature to maintain a rolling boil. Start a timer for 12 minutes and prepare an ice bath.

When the timer goes off, remove eggs from the pot and immediately place into ice bath for at least 10 minutes before peeling. Peel eggs, and sit on a paper towel to absorb any moisture.

Slice the eggs in half lengthwise and scoop the yolks into a bowl. Smash the egg yolks with a fork until no large pieces remain. Add in the mayonnaise, mustard, chipotle, salt and pepper. Mix until well blended. Spoon or pipe the mixture back into the egg halves. Dust the tops with smoked paprika, and chives.