Begin by placing the large eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil, then remove the pan from heat and let the eggs sit for 10 minutes.

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

Gently tap each egg and roll it lightly in your hands to crack the shell. Peel the eggs under cool running water.

Slice each peeled egg in half lengthwise and scoop out the yolks into a mixing bowl. Add mayonnaise, yellow mustard, salt, black pepper, paprika, and orange food coloring to the yolks and mix until smooth.

Fill a piping bag with the yolk mixture and pipe it into the egg whites to create a swirl.

Using a knife or toothpick, create ridges along the sides of the piped filling to enhance the pumpkin-like shape.

Insert small bundles of fresh chives into the tops of each piped filling to resemble pumpkin stems.

Place the eggs on a serving platter and refrigerate for at least 30 minutes before serving.