Start by placing fresh eggs in a single layer in a saucepan. Cover with cold water by an inch, bring to a boil, then remove from heat and let sit for 10 minutes.

Prepare an ice bath by filling a large bowl with ice and cold water. After 10 minutes, transfer eggs to the ice bath for at least 5 minutes.

Gently tap and roll each egg to crack the shell, then peel under cold running water.

Slice each peeled egg in half, remove yolks, and mash with mayonnaise, mustard, salt, pepper, paprika, and food coloring until smooth.

Transfer yolk mixture to a piping bag, pipe into egg whites forming mounds that resemble pumpkins.

Use a toothpick or knife to create ridges on the piped filling and insert chives as stems.

Refrigerate for at least 30 minutes before serving.