Boil the eggs by placing them in a saucepan covered with cold water and bring to a boil, then let sit covered for 10 minutes.

Prepare an ice bath while the eggs are resting, then after 10 minutes, transfer the boiled eggs into the ice bath for 5 minutes.

Peel the eggs under cool running water after tapping and rolling to crack the shell.

Slice each egg in half, scoop out the yolks, and mix with mayonnaise, mustard, salt, black pepper, paprika, and optional food coloring.

Pipe the yolk mixture into the egg whites using a piping bag.

Create pumpkin-like ridges in the piped filling with a toothpick or knife.

Garnish with chives as stems and dust with paprika, then chill in the fridge for 30 minutes.