Our girls loved this vegan deviled egg recipe. It is really easy and I found it online here. I used soy milk instead of almond milk and refined coconut oil instead of the oil called for in the recipe. Click here to see the full recipe. Do not omit the kala namak (India black salt). I bought some on Amazon years ago and still have much of the container today. This salt really gives the dish the egglike taste and is also great in tofu scrambles. Enjoy.