Begin by placing 6 large eggs gently in a saucepan, covered with at least an inch of cold water. Bring to a rolling boil, then remove from heat and cover for 10 minutes.

Transfer the hot eggs to a bowl filled with ice water using a slotted spoon. Allow to cool for at least 5 minutes.

Tap and roll each egg on a hard surface to crack the shell, then peel under running water.

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

Transfer the yolk mixture into a piping bag fitted with a star tip and pipe into the egg whites.

Create ridges with a toothpick or skewer for a pumpkin effect, then insert chopped chives on top as stems.

Chill the eggs on a serving platter for at least 30 minutes before serving.