Place the eggs in a medium saucepan and cover with cold water. Bring to a boil, cover, reduce heat, and cook for 12 minutes. Transfer to an ice bath to cool.

Peel the eggs under cool running water and slice them in half lengthwise. Place the whites on a plate and transfer yolks to a mixing bowl.

Add mashed avocado to the yolks and mix until smooth. Stir in mayonnaise, Mexican crema, lime juice, jalapeño, cumin, chili powder, garlic powder, salt, and pepper.

Fill each egg white half with the yolk mixture, mounding it attractively.

Dust with smoked paprika, and garnish with jalapeño slices, cilantro leaves, and lime wedges. Chill for at least 30 minutes before serving.