Place large eggs in a single layer in a saucepan; cover with cold water and bring to a rolling boil. Remove from heat, cover, and let sit for 10 minutes.

Prepare an ice bath. Transfer eggs to the ice bath after 10 minutes and let sit for at least 5 minutes.

Gently crack and roll the eggs on a hard surface to loosen shells, and peel under cool running water.

Slice each peeled egg in half and scoop out the yolks into a mixing bowl. Add mayonnaise, mustard, salt, pepper, paprika, and food coloring. Mash until smooth.

Fill a piping bag with the yolk mixture and pipe it into each egg white half to create a rounded mound.

Use a toothpick to create ridges in the piped yolks, mimicking pumpkin texture.

Insert finely chopped chives into the tops of the piped yolks to resemble stems.