Begin by placing your fresh eggs in a single layer in a medium saucepan. Cover them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a boil over medium-high heat, then remove the saucepan from heat, cover it, and let the eggs sit for 10 minutes.

While the eggs are resting, prepare an ice bath by filling a large bowl with ice and cold water. Once the 10 minutes are up, carefully transfer the eggs into the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes.

Once the eggs are cool, gently tap each egg on a hard surface to crack the shell, then roll it under your hand to loosen. Run each egg under cool running water as you peel away the shells.

Using a fork, mash the egg yolks until smooth in your mixing bowl. Add mayonnaise, yellow mustard, salt, black pepper, paprika, and if desired, a drop of orange food coloring for that vibrant pumpkin hue. Mix until creamy.

Transfer the yolk mixture into a piping bag. Carefully pipe the filling into each halved egg white, allowing the filling to slightly overflow for added character.

Take a small knife or toothpick and gently create ridges along the piped filling by running it along the edges. Cut fresh chives into small pieces and insert them into the top of each egg as stems.

Once all your eggs are beautifully decorated, place them on a serving platter and wrap them in plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld.