Start by placing your twelve large eggs into a saucepan. Cover them with cold water and bring to a boil. Once boiling, reduce to a simmer for about 10-12 minutes.

After simmering, rinse the eggs under cold water to cool them down quickly. Carefully peel the eggs and slice them in half lengthwise.

In a bowl, scoop out the yolks and mash them until smooth. Mix in mayonnaise, sour cream, cilantro, lime juice, chili powder, and garlic powder. Season with salt and pepper.

Take the yolk mixture and generously spoon or pipe it back into each egg white half.

Mix together cotija cheese, red onion, and jalapeño. Sprinkle this mixture on top of each egg. Drizzle with chipotle mayo and dust with paprika.