Place eggs in a single layer in a medium saucepan.

Add enough cold water to cover eggs by one inch.

Bring water to a gentle boil over medium heat.

Once boiling, remove saucepan from heat and cover.

Let eggs sit in the hot water for 12 minutes.

Drain and transfer eggs immediately into a bowl of ice water.

Let eggs cool completely for about 10 minutes.

Gently peel cooled eggs and slice them in half lengthwise.

Carefully remove yolks and place them in a small mixing bowl.

Set egg white halves aside on a clean serving plate.

Mash yolks with a fork until smooth and crumb-free.

Add mayonnaise, Dijon mustard, yellow mustard, and white vinegar to yolks.

Mix until creamy and fully blended.

Stir in paprika, salt, and pepper to taste.

Add 2 to 3 drops of orange gel food coloring to the yolk mixture.

Mix thoroughly until the color is evenly orange.

Spoon or pipe the filling into each egg white half, slightly mounding the top.

Use the back of a spoon or a toothpick to create light vertical lines in the filling to resemble pumpkin ridges.

Insert a 1-inch piece of chive into the center top of each filled egg to form a “stem.”

Lightly dust the tops with a pinch of paprika for a warm, finished look.

Refrigerate until ready to serve.

Serve chilled and enjoy.