Boil the Eggs (Easy-Peel Method):
Place eggs in a single layer in a saucepan. Cover with cold water (about 1 inch above eggs). Bring to a rolling boil over high heat, then immediately remove from heat. Cover and let sit for 10 minutes.

Cool & Peel:
Prepare an ice bath. After 10 minutes, transfer the eggs into the ice water and cool for 5 minutes. Tap each egg gently, roll to crack, and peel under cool running water.

Prepare the Filling:
Slice each egg in half lengthwise. Remove yolks and place in a bowl. Mash yolks with mayonnaise, mustard, salt, pepper, and paprika. Add orange food coloring for a pumpkin hue, if desired. Mix until smooth.

Pipe the Filling:
Transfer the yolk mixture to a piping bag fitted with a star tip. Pipe into each egg white half, swirling to create a pumpkin-like shape.

Add Details:
Lightly press the dull side of a knife along the yolk to form “pumpkin ridges.” Insert small chive stems into the top as pumpkin “stems.”

Garnish & Chill:
Sprinkle lightly with paprika and scatter extra chopped chives around the platter. Chill for 30 minutes before serving for best flavor.