Start by placing your eggs in a medium saucepan and filling it with enough water to cover the eggs by about an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-14 minutes.
While the eggs are cooking, cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Add the finely chopped chipotle, red onion, and cilantro to the bowl.
Using a fork or potato masher, mash the avocado mixture until it reaches your desired consistency. Stir in the fresh lemon juice, salt, and pepper to taste.
Once the eggs are done cooking, transfer them to an ice bath to cool for about 5 minutes. Once cooled, gently tap the eggs on a hard surface to crack the shells, then peel them under running water to make it easier. Slice each egg in half lengthwise and carefully remove the yolks.
Add the yolks to the avocado mixture and combine thoroughly.
Using a spoon, carefully fill each egg white half with the guacamole-yolk mixture. For a more polished look, you can use a piping bag to pipe the filling into the egg whites.
Finish off your deviled eggs with a sprinkle of additional chopped cilantro or a dash of smoked paprika. Arrange them on a platter and serve immediately.
