Place the eggs in a large saucepan and cover with cold water by at least one inch.
Bring to a rolling boil over medium-high heat.
Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 12 minutes.
After 12 minutes, transfer the eggs to an ice water bath to cool completely.
Once cool, carefully peel the eggs and slice them in half lengthwise.
Gently scoop out the yolks into a medium bowl.
Arrange the egg white halves on your serving platter. If using, place each egg white half on a thin slice of lime.
To the bowl with the yolks, add the Greek yogurt, chopped cilantro, lime juice, lime zest, and ground cumin. Mash everything together with a fork until smooth and creamy.
Season with salt and pepper to your liking.
Spoon or pipe the yolk mixture generously back into the egg white halves.
Garnish with fresh cilantro leaves and a sprinkle of crushed tortilla chips just before serving.
