Start by placing the large eggs in a saucepan and covering them completely with water. Bring the water to a rolling boil over medium-high heat, then cover the saucepan, turn off the heat, and let it sit for 12 minutes.

Once the eggs have cooled, gently tap them on a hard surface to crack the shell, then peel each egg carefully under running water to make the process easier. Slice the hard-boiled eggs in half lengthwise, and place the yolks in a medium mixing bowl.

In the same mixing bowl with the yolks, add the ripe avocado, mashing them together until you achieve a smooth and creamy consistency.

Add in the mayonnaise, Mexican crema, freshly squeezed lime juice, diced jalapeño, chopped cilantro, ground cumin, chili powder, garlic powder, and a pinch of salt and pepper to the bowl. Stir everything together until well combined.

Using either a piping bag or a small spoon, carefully fill each egg white half with the luscious avocado mixture.

Sprinkle a dash of smoked paprika over the filled deviled eggs for a pop of color and a hint of smokiness. Then, artfully add cilantro leaves, jalapeño slices, and a lime wedge next to each egg for garnish.

After garnishing, refrigerate the Mexican deviled eggs for at least 30 minutes before serving.