12 small pieces of fresh chives or tiny celery sticks for the stems
Instructions
Place your eggs in a single layer in a saucepan and cover them with at least an inch of water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs sit in the hot water for 12 minutes. Immediately transfer the eggs to a bowl filled with ice water to stop the cooking process and make peeling easier. Once cooled, gently peel the shells off under cool running water.
Slice each peeled egg in half lengthwise using a sharp knife. Gently remove the yolks and place them into a small mixing bowl, being careful not to tear the whites. Set the egg white halves aside on a clean serving platter, making sure they are dry so they do not slide around.
Use a fork to mash the egg yolks until they are fine and crumbly. Add the mayonnaise, mustard, smoked paprika, garlic powder, salt, and pepper to the bowl. Stir everything together until the mixture is completely smooth and the color is a vibrant, pumpkin like orange. Taste the mixture and adjust the seasoning if you prefer a little more salt or spice.
Spoon the yolk mixture back into the center of each egg white half. For a cleaner look, you can use a piping bag or a plastic bag with the corner snipped off. Fill them generously so the filling mounds slightly above the rim. Use the back of a small spoon to smooth out the top of the filling into a rounded shape.
To create the pumpkin ridges, take a clean toothpick and gently press vertical lines from the top of the filling down to the bottom. Space the lines evenly around the entire mound. Finally, place a small piece of chive or celery into the top center of the yolk to act as the pumpkin stem. Serve immediately or chill until ready to eat.
