Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then turn off the heat and let the eggs sit covered for 12 minutes.

Drain the hot water and run cold water over the eggs until they feel cool to the touch. Peel the shells and slice each egg in half lengthwise.

Scoop the yolks into a mixing bowl and mash them with a fork. Add the mayonnaise, yellow mustard, paprika, salt, and black pepper. Stir until the mixture is smooth.

Spoon or pipe the yolk mixture back into the egg white halves. Dust each filled egg lightly with extra paprika.

Lay one small chive across the top of each egg to look like a pumpkin stem.