Optional: A tiny drop of natural orange food coloring for extra vibrance
Instructions
Place your eggs in a single layer in a large pot and cover them with water by at least an inch. Bring the water to a full boil, then remove the pot from the heat, cover it with a lid, and let the eggs sit for 12 minutes. This method ensures perfectly cooked yolks without any gray rings.
Prepare an ice bath while the eggs are sitting. Once the timer goes off, transfer the eggs immediately to the cold water and let them cool completely for at least 10 minutes. Gently crack the shells and peel the eggs under cool running water to keep the whites smooth and intact.
Slice each egg in half lengthwise and carefully remove the yolks into a medium bowl. Place the egg white halves on a serving platter. Mash the yolks with a fork until they are fine and crumbly, then stir in the mayonnaise, Dijon mustard, smoked paprika, salt, and pepper. Mix until the filling is completely smooth and creamy.
Spoon or pipe the yolk mixture back into the center of each egg white half, mounding it up slightly so it looks rounded like a pumpkin. Use a toothpick or the back of a small knife to gently press vertical lines into the yolk mixture, creating the ribbed look of a pumpkin.
Cut your fresh chives into half inch pieces. Gently press one piece of chive into the top of each yolk mound to act as the pumpkin stem. For an extra pop of color, you can dust a tiny bit more smoked paprika over the top before serving.
