1/4 teaspoon turmeric, for a brighter orange color
1/8 teaspoon salt
12 small pieces of fresh chives, about 1/2 inch each
Additional smoked paprika for dusting
Instructions
Place the eggs in a single layer in a saucepan and cover with water by at least an inch. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs sit for 10 to 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process and make peeling easier. Once cool, gently crack the shells and peel them under cool running water.
Slice each egg in half lengthwise and carefully remove the yolks into a small mixing bowl. Place the whites on a serving platter. Mash the yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, smoked paprika, turmeric, and salt. Stir until the mixture is smooth and creamy. Adjust the seasonings to your personal preference if needed.
Spoon the yolk mixture back into the center of each egg white. For a cleaner look, you can use a piping bag or a plastic bag with the corner snipped off. Fill the cavities generously so the yolk mixture sits slightly above the rim of the egg white, creating a rounded top that resembles a pumpkin.
Use a toothpick or the back of a small knife to gently score vertical lines into the yolk filling to mimic the ridges of a pumpkin. Dust the tops lightly with a bit more smoked paprika to deepen the orange color. Finally, push a small piece of chive into the top of each yolk mound to serve as the pumpkin stem.
