Remove the yolks from all but 4 egg halves and place into a food processor. Add the 4 egg halves with their yolks intact as well as the dressing, mustard and water.
Thinly slice the round sides of the remaining egg whites to create a flat/level bottom.
Place the cut slivers of egg whites into the food processor and puree entire yolk mixture until smooth.
Fold in the chives and thyme and season with salt and pepper.
Fill a piping bag (with a round tip) and pipe a generous amount of the yolk mixture into each standing egg white.
Top each deviled egg with micro greens, crushed sea salt flakes and cracked black pepper. Serve.