Start by placing large eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil over medium heat, then cover the pan and remove it from heat. Let the eggs sit in the hot water for 12 minutes to ensure they're hard-boiled. Prepare an ice bath in a large bowl, and quickly transfer the eggs from the hot water to cool for about 5-10 minutes.

Once the eggs are cool, gently tap them to crack the shells, then peel under running water for easier removal. Slice the boiled eggs in half lengthwise, carefully removing the yolks and placing them in a mixing bowl. Set the egg whites aside, neatly arranged on a serving plate.

Mash the egg yolks with a ripe avocado until creamy and smooth. Add mayonnaise, Mexican crema, finely diced jalapeños, freshly squeezed lime juice, and chopped cilantro. Sprinkle in ground cumin, chili powder, garlic powder, and season with salt and pepper. Blend everything together until well combined.

Before transferring the filling, taste and adjust seasoning by adding more lime juice, salt, or jalapeños according to your preference.

Using a piping bag or zip-top bag, pipe the creamy filling into each egg white half or spoon the filling for a more casual presentation.

Sprinkle smoked paprika over the filled eggs to add color and smoky flavor. Top each egg with a slice of jalapeño and a few cilantro leaves. Serve lime wedges alongside.

Cover the filled Mexican deviled eggs with plastic wrap and chill in the refrigerator for at least 30 minutes to enhance flavors.