Place 6 large eggs in a medium saucepan and cover them with cold water, ensuring there’s an inch above the eggs. Bring to a rolling boil, then cover and let sit for 10 minutes.

Prepare a large bowl with ice and cold water. After 10 minutes, transfer eggs to the ice bath and chill for 5 minutes.

Crack the shells under cool running water to loosen, then gently peel the eggs.

Halve the peeled eggs and scoop yolks into a mixing bowl. Add mayo, mustard, salt, pepper, paprika, and food coloring. Mix until smooth.

Transfer yolk mixture to a piping bag and fill each egg white half, creating a rounded mound.

Use a small knife or toothpick to create ridges on the yolk mound, then insert chopped chives for stems.

Refrigerate filled eggs for at least 30 minutes before serving.