Start by placing your hard-boiled eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat, then cover the pot, remove it from the heat, and let it sit for 12 minutes. Once done, transfer the eggs to an ice bath to cool for at least 5 minutes, making them easier to peel while preventing overcooking.

Carefully peel the cooled eggs and slice them in half lengthwise. Gently scoop out the yolks into a mixing bowl, ensuring the whites remain intact. Mash the yolks with a fork until smooth, then add in the mayonnaise, mustard, and pumpkin puree. Mix thoroughly until creamy and well blended, tasting to adjust seasoning as needed.

Next, transfer the filling into a piping bag or a ziplock bag with a corner cut off. This will allow for easy and precise filling of the egg whites. Pipe the mixture generously into each egg white half, creating a fun, rustic swirl on top.

Sprinkle the filled Pumpkin Deviled Eggs with paprika to enhance the color and flavor. Then, chop chives finely and sprinkle them over the top. Cut black olives into small slices and place them on top of the filling to create eyes.

Once beautifully garnished, place them on a serving platter and refrigerate for at least 30 minutes before serving.