Start by placing the large eggs in a medium saucepan, covering them with at least an inch of cold water. Bring to a rolling boil, then cover and let sit for 12 minutes. Transfer to an ice bath to cool.

Once the eggs are cooled, gently tap each egg on a hard surface to crack the shell and peel, starting from the wider end.

In a mixing bowl, combine the yolks with a ripe avocado and mash until smooth and creamy.

Stir in mayonnaise, Mexican crema, lime juice, chopped jalapeños, cilantro, cumin, chili powder, garlic powder, salt, and black pepper. Mix thoroughly.

Fill each egg white half with the creamy mixture using a piping bag or spoon and create a delightful mound on top.

Sprinkle smoked paprika over the top, add cilantro leaves and sliced jalapeños for garnish, and serve chilled.