1. Place eggs in a saucepan, cover with water, bring to a boil.

2. Once boiling, cover, turn off heat, and let sit 10–12 minutes.

3. Transfer eggs to ice water to cool. Once cooled, then peel, and halve lengthwise.

4. Scoop yolks into a bowl, mash until smooth.

5. Mix with mayo, mustard, vinegar, paprika, salt & pepper.

6.Adjust creaminess with a little more mayo if needed.

• • For a pumpkin look, stir in extra paprika (for natural orange tint) OR a drop of orange food coloring.

7. Spoon yolk mixture into a piping bag (or zip-top bag with corner snipped). Pipe into egg whites in a swirl, mounding slightly.

8. Use a toothpick to draw a few vertical lines in the filling, creating pumpkin “ridges.” Place a ½-inch piece of chive upright in the center of each as the “stem.”