Carefully place the eggs in a single layer in a saucepan, covering them with cold water by about an inch.

Bring the water to a rolling boil over high heat, then remove from heat and cover with a lid.

Let the eggs sit for exactly 10 minutes.

Prepare an ice bath by filling a bowl with ice and water.

After 10 minutes, transfer the hot eggs into the ice bath and let them cool completely for at least 5 minutes.

Gently crack each egg on a hard surface and roll it between your hands to loosen the shell.

Peel the eggs under running water to help the shells slide off easily.

Slice each peeled egg in half lengthwise and scoop yolks into a bowl, keeping the whites intact.

Add mayonnaise, mustard, salt, pepper, and paprika to the egg yolks. Optionally add orange food coloring.

Mash the mixture until completely smooth, or press through a fine-mesh sieve for extra smoothness.

Spoon the yolk mixture into a piping bag fitted with a star tip and pipe into each egg white half.

Create indentations with a knife or toothpick to mimic pumpkins.

Insert chive pieces into the top center of each piped egg for stems.

Dust with paprika and sprinkle remaining chopped chives around the platter.

Chill in the fridge for at least 30 minutes before serving.