12 small pieces of fresh chives (about 1/2 inch each)
Extra smoked paprika for dusting
Instructions
Place the eggs in a single layer in a saucepan and cover them with at least an inch of water. Bring the water to a rolling boil, then remove the pan from the heat, cover it with a lid, and let the eggs sit for 12 minutes. Immediately 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. Remove the yolks carefully and place them into a small mixing bowl. Set the empty egg 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 left.
Add the mayonnaise, yellow mustard, smoked paprika, salt, and pepper to the mashed yolks. Stir the mixture vigorously until it is smooth and creamy. If the mixture feels too dry, you can add an extra teaspoon of mayonnaise until you reach your desired consistency.
Spoon the yolk mixture back into the centers of the egg white halves, mounding it slightly so it sits above the rim. Use the back of a small spoon to smooth the surface into a rounded shape. Use a toothpick to gently press vertical lines into the yolk filling to mimic the ridges of a pumpkin.
Dust the tops of the eggs lightly with a bit more smoked paprika to enhance the orange color. Place one small piece of chive at the top of each yolk mound to serve as the pumpkin stem. Arrange them on your favorite Thanksgiving platter and keep them chilled until you are ready to serve.
