1/2 teaspoon smoked paprika (plus extra for dusting)
1/4 teaspoon salt
1/8 teaspoon black pepper
12 small pieces of fresh chives or celery sticks for the 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 boil, then immediately remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for 12 minutes. Transfer the eggs to an ice bath for 5 minutes to stop the cooking process and make them easier to peel.
Gently peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them into a small mixing bowl, then set the white halves aside on a serving platter. Use a fork to mash the yolks until they are fine and crumbly, ensuring there are no large lumps remaining.
Add the mayonnaise, mustard, smoked paprika, salt, and pepper to the mashed yolks. Stir the mixture vigorously until it is completely smooth and creamy. The smoked paprika is essential here as it provides the signature orange hue needed for the pumpkin look. Taste the mixture and adjust the seasoning if necessary.
Spoon the yolk mixture back into the centers of the egg whites, or use a piping bag for a cleaner look. Use the back of a small spoon to smooth the top of the filling into a rounded mound. Take a toothpick and gently press vertical lines into the yolk filling to mimic the ridges of a pumpkin. Do this around the entire circumference of each yolk mound.
Place a small piece of chive or a tiny celery sliver into the top of each yolk mound to serve as the pumpkin stem. Lightly dust the tops with a tiny bit more paprika if you want a deeper color. Keep them chilled in the refrigerator until you are ready to serve them to your guests.
