Guilt-Free Low-Carb Snacking: Devilled Eggs

A staple dish that pretty much everyone grew up eating is devilled eggs. If you follow a low-carb, keto, or paleo diet, then these make the perfect guilt-free, protein-packed snack. Tonight I ate a couple of them as a light dinner to due lack of hunger from a big lunch.

Okay, it was actually “second lunch” Pamela Beasley-Halpert and Kevin Malone style.

If you get that reference then call me so we can binge watch together.


5 Medium Brown Cage-Free Eggs

3 Tbsp. Mustard

1 Tbsp. Ground Tumeric

1 Tsp. Himalayan Pink Salt

1 Tsp. Cayenne Pepper

5 Tbsp. Mayonnaise (Note: I typically use mayo for my devilled eggs. Tonight I opted to substitute this with my leftover Bolthouse Farms cilantro avocado yogurt dressing from my cabbage wraps. It added a very nice flavor!)

2 Slices Turkey Bacon

½ Cup Chopped Wild Onion



I allowed my eggs to boil for about 12-14 minutes as my turkey bacon cooked in a separate pan. During this time, I chopped my wild onion.

After my eggs were cooled and peeled, I sliced each one length-wish, combining the yolk in a glass bowl. I then finely mashed the yolks, adding the salt, cayenne pepper, and turmeric during this step.

Next, I added my mustard and stirred until the mixture was pasty.

I added the dressing last, mixing all of the ingredients until they were evenly distributed and my mixture was at my desired consistency.

I tasted my mixture after adding each ingredient to ensure that it was to my personal liking.

You may experiment with them in various quantities.


After completion, I added the bacon and onion for both garnishment and additional flavor. Super easy.