Begin by placing six large eggs in a medium saucepan. Cover with cold water, about an inch above the eggs, and bring to a boil over medium-high heat.

Once boiling, remove from heat, cover, and let sit for 10 minutes.

Prepare an ice bath in a large bowl with cold water and ice.

Transfer the hot eggs to the ice bath using a slotted spoon and let chill for at least 5 minutes.

Once cooled, gently crack and peel the eggs under running water.

Slice each egg in half lengthwise, removing the yolks into a mixing bowl.

To the yolks, add mayo, mustard, salt, pepper, and paprika, mixing until smooth.

Transfer the yolk mixture into a piping bag and pipe into egg whites.

Using a knife or toothpick, gently create ridges to enhance the pumpkin appearance.

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

Dust with paprika and arrange on a platter. Chill for at least 30 minutes before serving.