Best Deviled Eggs!

Oh my hell these are so easy and delicious. I'm serious you guys. Everyone thinks their recipe is the best, but people fucking love my deviled eggs.This recipe started out as an attempt to develop an easier almond mayonnaise recipe, only I overpoured the vinegar and it came out too bitter. I was left with a food processor full of inedible olive oil and almond paste so I had to come up with a recipe that would make the bitterness of it work. I decided to try it as a platform for deviled egg filling... that was the best idea ever.  Your deviled eggs will now come out the same, every single time, and they will beat the shit out of everyone else deviled eggs. They also won't kill anyone if you leave them sitting out unrefrigerated at a barbecue, which is always nice. Best of all, you get the delectable creamy taste without the unnecessary sugar and processed junk running rampant in commercially produced mayonnaise. READYSETMAKEIT!

Ingredients
3 tbls almonds (any kind but honey roasted, skin on or off is fine)
3/4 cup olive oil
1 tbls water
1/4 cup apple cider vinegar (or white will work)
1/4 tsp sea salt (or any kind you've got!)
1/2 tsp black pepper
6 eggs
2 tbls yellow mustard
food processor (I've also made these with a strong ass blender)

(that is seriously all you need)

Directions
Set your eggs on the stove to hard boil. While you wait for them to finish add the vinegar to the food processor and begin running it. While it's running open the hole in the top (be careful if you went the blender route) and slowly drizzle the olive oil into the vinegar. Once the oil is added, add the almonds,water,salt and pepper. Blend the shit out of it all until it is thick and pastelike (approximately one minute)
Peel your boiled eggs and slice them in half along their longest side. Scoop their yolks into a mixing bowl, reserving the egg white bowls on a platter to the side. Add the mustard and paste from your food processor to the mixing bowl, and hand mash ingredients together until creamy and yellow. Refrigerate for one hour.
That's it! I garnish them with smoked paprika, bacon crumbles, or cayenne pepper.