Slice each egg in half and carefully remove the yolks to a bowl. If one or more of the whites falls apart, simply toss it in with the yolks for mashing. No one will be the wiser!
Arrange the whites on a platter or in the storage container of your choice. It’s best to start out with a container that requires the whites to be touching. That way, they won’t slide around and get messy when you move the container in and out of the refrigerator.
Mash the yolks. I like to use a pastry blender for this — it is quick and efficient.
Make a well in the mashed egg yolks to receive the wet ingredients.
Into that well place the mayonnaise, mustard and Tamari sauce. Mix them together before incorporating into the larger mass of yolks.
Mix all well.
Taste. You are checking for flavor and texture. You may want more liquid. If so, add yogurt or milk. You may want more salt or mustard. Add sparingly and taste. You can always add more, so don’t rush the process.
Spoon the yolk mixture into the white shells and garnish with a sprinkling of paprika.
Refrigerate.
Deviled Eggs
Deviled eggs are one of the finest make-ahead foods you can find. Refrigerated in an airtight container, they will last 5-7 days. Add them to your composed salad plates, lunch boxes; use them as a nutritious snack or as a party platter.