Begin by preparing a medium saucepan where you'll place the eggs in a single layer. Cover them with cold water, ensuring the water is about an inch above the eggs. Heat on medium-high until the water reaches a rolling boil. Once boiling, cover the saucepan and remove it from the heat, allowing the eggs to sit for 10 minutes.

While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice. After the 10 minutes is up, carefully transfer the hot eggs into the ice bath and let them cool for at least 5 minutes.

Gently tap each egg on a hard surface to crack its shell, and then peel them under cool running water. Rinse the eggs lightly to remove any shell fragments, and place them on a clean kitchen towel to dry.

Cut the eggs in half lengthwise, creating the shell for your deviled egg filling. Carefully scoop out the yolks into a mixing bowl, keeping the whites intact for refilling later.

In the mixing bowl with the yolks, add in the mayonnaise, yellow mustard, salt, pepper, paprika, and orange food coloring if using. Mix vigorously until you achieve a smooth filling.

Transfer the yolk mixture into a star-tipped piping bag. Pipe the filling generously into the cavity of each egg white, allowing the filling to rise above the edges.

Using a dull knife or toothpick, gently create ridges along the sides of the filling to mimic the texture of a pumpkin.

Insert small pieces of chopped chives into the top of each egg filling to resemble stems. Sprinkle paprika over the top as a final touch.

Place the completed Pumpkin Patch Deviled Eggs on a serving platter and chill in the refrigerator for at least 30 minutes before serving.