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Tamari Deviled Eggs with Tamari Roasted Almonds

What do you do with 24 eggs when you are just about to drive out of town and not return for two months? Frittata? We do need to use up the chard on the fridge door. Huevos a la Mexicana? Yup–one wrinkly shriveled serrano chile hints of near future olé. And tamari deviled eggs? Absolutely.

Tamari Deviled Eggs | Letty's Kitchen

Baja Mexico here we come. The fridge is empty and we have road food. Super Bowl Sunday we’ll be south of the border–there might not be any TV but we’ve got the snacks–our tamari deviled eggs
tamari deviled eggs to go

Some say the devil is in the spice—lots of fiery cayenne and mustard. I say mix in tamari soy sauce, with its salty, rich, and barely sweet umami, and the devil turns divine.

Eggs on side in carton

This is one of those wing-it recipes where the ingredient ratios change as personal taste dictates. Mayonnaise for creaminess and mustard and cayenne for spice. Tamari is the salt, so be careful, a little at a time. Decorate with some tamari roasted almonds—heavenly.

hardcooked eggs

You know the usual green ring on the yolk and the typical pasty-dry texture of hardcooked eggs? Not with this technique. The yolks are softer and the green is non-existent. We can thank Shirley Corriher for guiding us to perfect hardcooked eggs in her cookbook, Cookwise: the Hows & Whys of Successful Cooking. Shirley suggests placing the eggs on their side several hours before cooking to allow the yolks to center themselves horizontally.

Check out m friend Kalyn’s big list of deviled egg recipes here.

I am grateful for books on tape, homemade road food and a spanking clean house. What are you grateful for today?

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Tamari Deviled Eggs | Letty's Kitchen
Tamari Deviled Eggs–Divine
Author: Letty Flatt
  • 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
  1. 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.
  2. Crack the shells gently and peel the eggs.
  3. Using a clean knife every slice, cut the eggs in half lengthwise.
  4. Drop the yolks into a bowl; arrange the whites in the carton, or on a plate.
  5. 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.
  6. 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.
Recipe Notes

Use eggs that you’ve had a week or so—the shells will peel more easily from older eggs.

Hardcooked eggs travel quite nicely: Center a 15-inch piece of plastic wrap over the tray side of the carton, arrange the egg white halves in the dimples, pipe the yolk filling into the whites, fold the plastic over to cover the eggs. Close the carton.

1 comment

  • I adore that deviled eggs are back in fashion~! Reply · 31 January, 2014

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