Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10–12 minutes.

Transfer the eggs to an ice bath and let them cool completely.

Peel the eggs carefully, slice them in half lengthwise, and remove the yolks.

Place the yolks in a bowl. Add mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and black pepper.

Mash and mix until the filling is smooth and creamy. Add a tiny amount of orange food coloring if desired.

Spoon or pipe the filling generously into the egg white halves.

Use a toothpick to gently create vertical grooves in the orange filling, giving each egg the appearance of a little pumpkin.

Add a small parsley stem or piece of chive to the center of each pumpkin.

Sprinkle lightly with paprika and refrigerate for at least 20 minutes before serving.