Place the eggs in a single layer in a medium-sized saucepan and add cold water, ensuring there's at least an inch of water covering the eggs. Bring the water to a rapid boil over high heat until bubbling vigorously. This should take about 10-12 minutes.

Once the water reaches a boil, remove the saucepan from heat and cover it tightly with a lid. Let the eggs sit undisturbed for exactly 10 minutes to finish cooking thoroughly. Meanwhile, prepare a large bowl filled with ice and cold water. After the 10 minutes are up, transfer the hot eggs into the ice bath using a slotted spoon to cool them down for at least 5 minutes.

After chilling, gently tap each egg on a hard surface to crack the shell. Roll the egg between your hands to loosen the shell further. When ready, peel the egg under cool running water; this ensures easy removal of the shell and helps keep the egg whites intact.

Slice each peeled egg in half lengthwise and carefully scoop out the yolks into a small mixing bowl. Add the mayonnaise, yellow mustard, salt, black pepper, paprika, and optional orange food coloring to the yolks. Mash the mixture until it’s smooth and creamy.

Spoon the yolk mixture into a piping bag fitted with a star tip and pipe the filling beautifully into each egg white half. Create a rounded mound on top of each half, resembling the shape of pumpkins.

Use the dull side of a knife or a toothpick to create slight indentations in the piped filling to mimic the ridges of a pumpkin.

Insert the finely chopped chives into the top center of each piped yolk mound to resemble pumpkin stems.

Dust the piped yolks and egg whites lightly with additional paprika for an extra touch of visual appeal.

Finally, place the assembled Pumpkin Patch Deviled Eggs in the refrigerator and let them chill for at least 30 minutes before serving.