If you're looking for an easy boiled version, you can find that here.
This recipe feeds a lot so use your judgment on the ingredients if you need to downsize. But we needed a lot as it was Thanksgiving ;)
Sarah's Baked Deviled Eggs18 eggs
6 tbls soy free mayonnaise (we used Spectrum)
1 tbls yellow mustard
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp sea salt
1 tbls + 2 tsp apple cider vinegar
1/4 tsp white ground pepper
Dash of paprika (plus some to sprinkle the topping
For the Baked eggs
Preheat oven to 325˚F (this was for high aaltitude, 350° otherwise)
Put about a tablespoon of water in each individual muffin tin to prevent browning on the eggs. Place the eggs in a muffin tray so they do not move around, pop in the oven for about 25-30 minutes and remove. Crack the eggs slightly (this is KEY) and place in cold water for at least 10 minutes or put in the refrigerator to cool.
Once the eggs are peeled, cut a thin slice off the top and bottom of the egg to assist the eggs in standing. Put the trimmings into the food processor. Now slice the eggs in half, the short way. This allows you to fit more eggs on a plate and they will also sit easier. If any eggs are messed up or tear beyond repair throw those into the food processor as well. Spoon out the yolks. Put the yolks in the food processor and the whites on a plate. Place the remaining ingredients in food processor and pulse together until smooth. Add more of any of the ingredients to taste.
Spoon yolk mixture into a plastic storage bag (or piping bag) and pipe into the egg whites. Alternatively you can spoon them in.
Sprinkle lightly with paprika on top. Store in the fridge until you are ready to serve. And... have one to taste first... you know, to make sure there's no poison in it before feeding your guests... delicious.
Enjoy & Happy Thanksgiving! ;)