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Easy Black Cat Deviled Eggs with Olive Eyes for Halloween

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These adorable black cat deviled eggs are the perfect Halloween appetizer—spooky cute, easy to make, and naturally gluten-free and low-carb. With creamy filling, olive eyes, and carrot ears, they’re a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika (optional)
  • 1 can (6 ounces) whole black olives (jumbo or colossal preferred)
  • 2 medium carrots

Instructions

  1. Place 12 eggs in a single layer in a large saucepan. Cover with cold water by about 1 inch. Bring to a boil over high heat, then turn off heat, cover, and let sit for exactly 12 minutes.
  2. Prepare an ice bath in a large bowl. Transfer eggs to ice bath using a slotted spoon and let cool for at least 10 minutes.
  3. Peel eggs: gently tap each egg on the counter to crack the shell, roll between palms, and peel starting from the wider end. Run under cold water if needed.
  4. Slice each peeled egg in half lengthwise. Pop out yolks into a medium bowl. Arrange egg white halves on a serving platter cut-side up. If wobbly, slice a tiny sliver off the bottom to make them sit flat.
  5. Mash yolks with a fork until fine crumbs. Add mayonnaise, yellow mustard, white vinegar, salt, pepper, and paprika. Mix until smooth. Adjust seasoning to taste.
  6. Drain black olives and pat dry. Slice each olive crosswise into rounds about 1/4 inch thick. Use the tip of a knife to cut a small slit in the center of each round, then gently squeeze to create a tiny oval pupil shape.
  7. Peel carrots and slice into rounds about 1/8 inch thick. Cut each round into a small triangle shape resembling a cat ear (about thumbnail size).
  8. Spoon filling into a piping bag or zip-top bag and snip off the corner. Pipe filling into each egg white half, mounding slightly in the center.
  9. Gently press two olive rounds into the filling near the top of each egg half for eyes, with pupils facing forward. Insert two carrot triangles into the filling at the top for ears, pointing upward and slightly outward.
  10. Refrigerate assembled deviled eggs for at least 30 minutes before serving. Serve cold.

Notes

Use eggs that are at least a week old for easier peeling. Jumbo olives make the eyes look more proportional. Keep carrot slices thin (1/8 inch) so they don’t fall out. Assemble same day for best results; olive eyes can dry out if stored too long. For transport, place on a flat rimmed platter and cover loosely with plastic wrap—do not stack.

Nutrition

Keywords: Halloween deviled eggs, black cat deviled eggs, spooky appetizer, Halloween party food, easy Halloween recipe, gluten-free appetizer, low-carb appetizer

Find it online: https://prismtaste.com/easy-black-cat-deviled-eggs-with-olive-eyes-for-halloween/