Salty, creamy, and easy to make, tamari deviled eggs topped with tamari-roasted almonds are the best! The devil here is mellow-sharp Dijon mustard and fiery cayenne, the divine is the umami tamari soy sauce which makes these deviled eggs ever so hard to pass up. Like deviled eggs weren’t aready addictive. Bet you can’t eat just one!
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What do you do with 24 eggs when you’re headed out of town for two months and the fridge way to full? Definitely make a frittata with greens, especially when there’s chard to use up. And skillet anything with nested poached eggs, like these skillet eggs with spinach. Tamari deviled eggs are one of our favorite snacks for the road so I always try to make these. Tucked in plastic film-lined egg cartons, they travel quite nicely!
Personal taste dictates how much mustard, cayenne and tamari you mix into the yolks. Taste as you mix. A dollop of mayonnaise gives the filling a good creamy texture and tamari provides the salt. With tamari roasted almonds on top, these deviled eggs are heavenly.
Follow this technique for perfectly cooked hardcooked eggs. You want soft yellow yolks and no green rings around the yolks. This method is from Shirley Corriher, from her cookbook, Cookwise: the Hows & Whys of Successful Cooking. (Affiliate links.) To make hardcooked eggs even more perfect, Shirley recommends turning the raw eggs on their sides in the carton for a few hours. That way the yolks center themselves in the whites.
For more deviled egg ideas, check out my friend Kalyn’s long list of deviled egg recipes here.
The next time you’re going on a road trip make tamari deviled eggs!
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Tamari Deviled Eggs with Tamari Roasted Almonds
Ingredients
- 6 eggs
- About 2 tablespoons mayonnaise
- About 2 teaspoons Dijon-style mustard
- Pinch of cayenne pepper
- 1 to 2 teaspoons tamari soy sauce
- Tamari Roasted Almonds
Instructions
- Place uncooked eggs in a saucepan so they are all touching the bottom. Add enough cold water to cover the eggs by 2 inches. Bring to a boil with a lid slightly ajar. Let the water boil one minute--only one minute. Remove from the heat, cover and let sit 15 to 20 minutes. Pour off the hot water, set the pan in the sink and run cold water over the eggs for 5 minutes. The eggs will be cold.
- Crack the shells gently and peel the eggs.
- Using a clean knife every slice, cut the eggs in half lengthwise.
- Drop the yolks into a bowl; arrange the whites in the carton, or on a plate.
- Mash the yolks with a fork, adding mayonnaise and mustard to taste. Sprinkle in the cayenne. Add in a teaspoon of tamari and keep mashing until smooth. Taste; add more tamari as needed.
- Using a pastry bag with a plain tip, or a quart-size sandwich bag with 3/8-inch cut from a bottom corner of the bag, or a spoon to fill the whites with the yolk mixture. Garnish with Tamari Roasted Almonds.
I adore that deviled eggs are back in fashion~! · 31 January, 2014