In a large Dutch oven, add the eggs and cover with cold water.

Bring to a boil for 10 minutes.

While the eggs are boiling, make up an ice bath in a large bowl. As soon as the 10 minutes are over, use a pair of tongs and remove the eggs and put them directly into the bowl filled with cold water/ice. Let the eggs cool them and then peel them.

Once the eggs are peeled, cut the eggs in half length-wise. Place the egg yolks into a large bowl. After you have all of the yolks in the bowl, mash the yolks together with a fork. Then add in the mayo, mustard, salt, pepper, cumin, chili powder, half of the chopped bacon and cilantro seeds.

Scoop the deviled egg mixture into the decorating bag that is already prepped with the large decorating tip or in the Ziploc bag that has one corner tip cut off and slowly fill each egg with the mixture.

Top with cilantro and the remainder of the bacon. Place in the fridge until ready to serve.