Boil the Eggs: Place the large eggs in a saucepan, cover them with cold water, and bring to a rapid boil. Remove from heat and let sit for 10 minutes.

Ice Bath: Transfer the eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.

Peel and Halve: Crack the shell gently, peel under running water, and halve each egg lengthwise to scoop out the yolks.

Make Filling: In a mixing bowl with the yolks, add mayonnaise, mustard, salt, pepper, paprika, and food coloring. Mash until smooth and creamy.

Pipe the Filling: Use a piping bag to fill each egg white half with the yolk mixture, creating rounded mounds.

Garnish: Use a toothpick to create ridges in the filling, insert chives for stems, and dust with paprika.

Chill: Place the filled eggs on a platter and refrigerate for at least 30 minutes before serving.