Hard boil your eggs. My preferred method is to put eggs in a pan and cover them with cool water, with approximately 1 inch of water higher than the eggs. Bring water to a boil, uncovered. As soon as the pot is boiling, turn off the heat and cover the pan. Wait 12 minutes for large eggs {add a few minutes if your eggs are extra-large}. After 12 minutes, run the eggs under cool water in the sink for ~30 seconds. Put the eggs in a bowl with ice and water. Let the eggs cool. Once the eggs are cool, remove the shells. Refrigerate until you're ready to use the eggs.
Peel the hardboiled eggs. Add a chopped chipotle pepper, adobo sauce, mayo, black pepper, salt and paprika to a bowl. Mash with a fork.
Serve on toasted bread or on a bed of greens.