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.