Begin by placing your eggs in a single layer in a saucepan, then cover them with cold water by at least an inch. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes.

Prepare an ice bath by filling a large bowl with ice and water. After 10 minutes, carefully transfer the hot eggs into the ice bath using a slotted spoon. Allow to cool for at least 5 minutes.

Once cooled, gently tap each egg on a hard surface to crack the shell. Roll between your hands to loosen the shell and peel under running water.

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

Transfer the yolk mixture into a piping bag fitted with a star tip. Pipe back into the egg white halves, creating a mound that resembles a pumpkin.

Create ridges on the piped filling with a dull knife or toothpick to mimic the texture of a pumpkin. Cut fresh chives into small lengths for the 'stems'.

Place the deviled eggs on a serving platter and cover with plastic wrap. Refrigerate for at least 30 minutes before serving.