Start by placing 12 large eggs in a saucepan and covering them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat, then reduce to a gentle simmer and cook for 10–12 minutes. Once finished, remove from heat and drain the hot water.

Immediately transfer the cooked eggs to a bowl of ice water or run them under cold water for about 5 minutes. This cooling process makes peeling much easier. Once cooled, gently crack the shells and peel each egg carefully, then slice them in half lengthwise to reveal their golden yolks, setting the whites aside for filling.

In a mixing bowl, scoop out the yolks from the halved egg whites and mash them smoothly with a fork or potato masher. Stir in mayonnaise, sour cream, finely chopped cilantro, lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Blend until creamy and fully combined.

Using a spoon or a piping bag for precision, carefully fill each egg white half with the creamy yolk mixture.

In a small bowl, mix crumbled cotija cheese, finely diced red onion, and optional jalapeño for a zesty topping. Sprinkle this mixture generously over the filled egg halves. Finish each with a drizzle of chipotle mayo and a sprinkle of paprika to enhance visual appeal.