Place eggs in large saucepan; add enough cold water to completely cover eggs. Set pan over medium-high heat and bring water to boil. Remove pan from heat; cover with tight-fitting lid and let stand 10 minutes. Drain eggs; transfer to large bowl filled with ice water and let stand until cold.
Peel eggs; halve lengthwise. Spoon yolks into small bowl; arrange whites on serving platter. Using small holes of box grater, finely grate yolks into medium bowl (or, use tines of fork to thoroughly mash yolks). Stir in mayonnaise and 2 tsp. chopped chipotle chiles (for more heat, add more chopped chiles, if desired). Season filling to taste with salt.
Transfer egg yolk mixture to pastry bag fitted with ½”-diameter star tip. Pipe filling into egg whites. Alternately, transfer egg yolk mixture to zip-top bag; snip small hole in corner of bag. Appling even pressure on “pastry bag,” pipe filling into egg whites. Cover eggs and transfer to refrigerator; chill until cold, at least 2 hours and up to 1 day.
To serve, press cilantro leaf into filling on each egg; sprinkle with crumbled bacon, if desired.