Place the eggs in a medium-sized saucepan in a single layer and cover with cold water. Heat over high until boiling, then cover and remove from heat. Let sit for 10 minutes.

While the eggs cook, prepare an ice bath in a large bowl with ice and cold water.

Transfer hot eggs to the ice bath to cool completely for at least 5 minutes.

Peel the cooled eggs under cool running water to help remove the shells.

Slice each egg in half lengthwise and scoop yolks into a small bowl. Mix in mayonnaise, mustard, salt, pepper, paprika, and optional food coloring until smooth.

Spoon the yolk mixture into a piping bag fitted with a star tip and pipe into egg whites.

Create pumpkin-like grooves on the piped yolk using the dull side of a knife or a toothpick.

Insert finely chopped chives into the center of each egg as 'stems'.

Dust with extra paprika and scatter remaining chives around the platter before serving.

Refrigerate for at least 30 minutes before serving to enhance flavors and presentation.