1/2 teaspoon smoked paprika (plus extra for dusting)
1/4 teaspoon salt
1/4 teaspoon black pepper
12 small pieces of fresh chives or small parsley stems
Instructions
Place the eggs in a single layer in a saucepan and cover them with water by at least an inch. Bring the water to a full boil, then cover the pan and remove it from the heat. Let the eggs sit in the hot water for 12 minutes. Immediately transfer them to a bowl filled with ice water for 5 to 10 minutes to stop the cooking process and make peeling easier.
Gently tap the eggs on a hard surface to crack the shells, then peel them carefully. Cut each egg in half lengthwise. Remove the yolks and place them in a small mixing bowl. Arrange the empty egg white halves on a serving platter or a clean plate.
Use a fork to mash the egg yolks until they are fine and crumbly. Add the mayonnaise, mustard, smoked paprika, salt, and pepper. Stir everything together until the mixture is smooth and creamy. If the filling feels too dry, you can add a tiny bit more mayonnaise until you reach your desired consistency.
Spoon the yolk mixture back into the centers of the egg whites. Use the back of a spoon to smooth the top into a rounded mound. To create the pumpkin look, use a toothpick to gently score vertical lines from the top to the bottom of the yolk filling, mimicking the ridges of a pumpkin. Place a small piece of chive or parsley at the top to act as the stem.
