I never really thought of my deviled eggs as anything special or noteworthy, but they are one thing that are requested frequently when I'm asked to bring something to a gathering.  When I make them for the two of us at home, Better Half gobbles them up so quickly that I generally only get one or two before they are gone.  I'd make them more often if I didn't have to peel the darn hard boiled eggs first!  I often eat a couple of these for breakfast, along with a Dannon carb control yogurt.

Low Carb Deviled Eggs

Ingredients
12 hard boiled eggs
1/4 cup mayonnaise
1/4 cup prepared yellow mustard
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard seed
1/4 tsp black pepper
Paprika

1) Peel your hard boiled eggs and split them in half, removing the yolks to a separate bowl. 
2) Add all ingredients except paprika to bowl and mash together with a fork until everything is fully incorporated into the yolks.
3) Fill the egg yolk halves with the yolk mixture.  I use a spoon and don't worry about fancy presentation by piping it prettily into the cavity. 
4) Sprinkle with paprika.
5) Eat a couple before everyone else gets their grubby hands on them and they disappear!

I usually end up with 22 egg halves from this (inevitably, one egg white is destroyed while peeling).  These eggs are a little tangy with the additional mustard--just how we love them.  If you want less mustard flavor, increase the mayo and decrease the mustard by equal amounts.  Feel free to adjust the seasonings to your taste. 

Nutrition Information for each half (assuming 22 halves, as calculated by DietPower):
Calories 57, Carboydrates .519 g (Fiber .0356 g, Sugars .253 g), Fat 4.66 g (Saturated 1.12 g, Polyunsaturated .379 g, Monounsaturated 1.05 g, Trans 0 g), Protein 3.6 g, Cholesterol 116 mg, Sodium 140 mg, Potassium 42.4 mg,