Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lemon juice, mustard, cumin, and ¼ teaspoon each salt and pepper.
Spoon the yolk mixture into the egg whites, top with the jalapeño, and sprinkle with the ground chipotle.