Begin by placing six large eggs in a medium-sized saucepan. Cover them with cold water and heat over medium-high until the water reaches a rolling boil. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10 minutes.

While the eggs sit, prepare a bowl filled with ice and cold water. After 10 minutes, carefully transfer the eggs into the ice bath using a slotted spoon. Let them chill for at least 5 minutes.

To peel the eggs, gently tap each egg against a hard surface to crack the shell. Roll the egg between your hands to loosen the shell and then peel under a steady stream of cold running water.

Once peeled, slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl and place the whites on a serving platter. Add the mayonnaise, mustard, salt, black pepper, paprika, and food coloring to the yolks. Mix until smooth.

Transfer the yolk mixture into a piping bag fitted with a star-shaped tip. Pipe the filling into the egg white halves, creating a charming mound.

Take a knife or toothpick and gently create several lines down the piped filling to resemble a mini pumpkin’s surface.

Insert fresh chives into the center of each egg filling to act as the pumpkin stems. Dust lightly with additional paprika. Chill for at least 30 minutes before serving.