Start by arranging large eggs in a single layer in a saucepan. Cover them with cold water and bring to a rapid boil over medium-high heat.

Once boiling, remove the pan from heat, cover it with a lid, and let the eggs sit for 10 minutes.

Prepare a large bowl filled with ice water. After 10 minutes, carefully transfer the eggs into the ice bath using a slotted spoon.

Allow them to cool for at least 5 minutes, making peeling easier.

Gently tap each egg on a hard surface to crack the shell, then roll the eggs lightly to loosen the shell.

Peel the eggs under cool running water.

Slice the peeled eggs in half lengthwise and scoop the yolks into a mixing bowl.

Combine yolks with mayonnaise, yellow mustard, salt, black pepper, paprika, and optional orange food coloring. Whisk until smooth.

Transfer the yolk mixture into a piping bag fitted with a star tip.

Carefully pipe the filling back into the egg white halves.

Use a knife or toothpick to create gentle ridges on the piped filling, mimicking the texture of a pumpkin.

Insert small pieces of fresh chives into the tops for stems and dust with paprika.

Arrange on a serving platter and refrigerate for at least 30 minutes before serving.