Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes. Transfer eggs immediately to an ice bath and allow them to cool completely before peeling.
Slice the eggs in half lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and arrange the egg whites on a serving platter.
Mash the yolks with a fork until smooth. Add the Greek yogurt, queso blanco, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Mix until creamy and fully combined. Taste and adjust seasoning as desired.
Spoon or pipe the filling evenly into the egg whites. Garnish with your favorite toppings like jalapeño, cilantro, cotija cheese, nutritional yeast, or a pinch of red pepper flakes for extra flavor and texture.
Chill for at least 20 minutes before serving for the best texture and flavor.