Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle puree, garlic, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the green onion. Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves.
To make the topping, in a small bowl, mix together the tomatoes, onion, cilantro, and chipotle puree. Top each egg half with about 1 teaspoon of the topping.