Place 6 large eggs in a medium saucepan, and cover them with cold water, ensuring the water is about an inch above the eggs. Bring to a rapid boil, then remove from heat and cover for 10 minutes.

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

Gently crack the eggs by rolling them on a hard surface. Peel the eggs under cool running water to help the shell come off easily.

Slice each egg in half lengthwise and scoop the yolks into a mixing bowl, keeping the egg whites intact.

In the mixing bowl, add mayonnaise, yellow mustard, salt, black pepper, paprika, and optional orange food coloring. Mix until smooth.

Transfer the yolk mixture into a piping bag or zip-top bag. Pipe the mixture into the egg whites to resemble little pumpkins.

Using a toothpick or small knife, create ridges in the piped filling to mimic pumpkin grooves. Insert chopped chives as stems.

Cover the deviled eggs and chill in the refrigerator for at least 30 minutes before serving.