Cut each cooled hard boiled egg in half lengthwise. With a small spoon, carefully remove the yolk from each egg and put them in a medium size bowl. Use a fork to mash the yolks into the smallest pieces possible.
To the bowl, add mayonnaise and whisk it together with the egg yolks until the mixture is smooth.
Add cilantro, green onion, chopped nacho jalapenos, cumin, chili powder, pepper and salt to the egg mixture.
Mix together. Give it a quick taste test to see if more salt is needed.
Fill the hollowed out egg whites generously with the egg yolk mixture. There may be a couple egg whites leftover.
Top each deviled egg with a slice of nacho jalapeno for garnish.
Serve with a piece of lime so the juice can be squeezed on top of the egg right before eating.
Store in the refrigerator.