1/2 teaspoon smoked paprika, plus extra for dusting
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 bunch fresh chives, cut into 1/2 inch pieces for the stems
Instructions
Place your eggs in a single layer in a saucepan and cover them with cold water by at least an inch. Bring the water to a full rolling boil over high heat, then immediately turn off the heat and cover the pan with a lid. Let the eggs sit in the hot water for 12 minutes. Prepare an ice bath in a medium bowl while you wait. Once the time is up, transfer the eggs to the ice water for at least 5 minutes to stop the cooking process and make them easier to peel.
Gently tap the shells and peel the eggs under cool running water. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a small mixing bowl, then set the white halves aside on a serving platter or a clean plate. If any yolk remains in the whites, you can gently wipe it away with a damp paper towel for a clean look.
Use a fork to mash the egg yolks until they are fine and crumbly. Add the mayonnaise, mustard, smoked paprika, salt, and pepper to the bowl. Stir everything together until the mixture is completely smooth and has a consistent orange color. Taste the filling and adjust the seasoning if you want a bit more salt or a smokier flavor.
Spoon the yolk mixture back into the centers of the egg whites, mounding it up slightly so it sits above the rim. Use the back of a small spoon to smooth the top of the filling into a rounded mound. Take a clean toothpick and gently press vertical lines into the yolk mixture to mimic the ridges of a pumpkin. Work your way around the entire mound for a realistic look.
Carefully insert a small piece of chive or a parsley stem into the top center of each yolk mound to act as the pumpkin stem. Lightly dust the tops with a tiny bit more smoked paprika if you want a deeper orange color. Serve immediately or keep them chilled until your guests arrive.
