Boil eggs by arranging them in a medium saucepan and covering with cold water. Bring to a boil, then remove from heat and let sit covered for 10 minutes.

Prepare an ice bath while the eggs sit. After 10 minutes, transfer hot eggs to the ice bath for 5 minutes.

Peel the eggs under cool running water for easier shell removal, aiming to keep the whites intact.

Mix filling by scooping yolks into a mixing bowl and adding mayo, mustard, salt, pepper, paprika, and food coloring. Mash until smooth.

Transfer filling to a piping bag fitted with a star tip and pipe into egg whites.

Create texture with a toothpick or knife to mimic pumpkin ridges.

Garnish with chives as stems and sprinkle with paprika. Chill for at least 30 minutes before serving.