In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
Drain; immediately place eggs in bowl of ice water. Let stand 10 minutes.
Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in mayonnaise, mustard, chipotle chiles and red pepper until well blended.
Spoon yolk mixture into egg white halves. Garnish with chile slices. Serve immediately, or cover and refrigerate up to 24 hours.