Prepare Eggs: Place 6 to 12 eggs in a medium saucepan; cover with cold water, about an inch above. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes.

Cool Eggs: Transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.

Peel Eggs: Tap each egg against a hard surface to crack the shell, then roll to loosen. Peel under cool running water.

Make Filling: Slice peeled eggs in half, scoop yolks into a bowl, and mix with mayonnaise, mustard, salt, pepper, paprika, and optional food coloring until smooth.

Pipe Filling: Fill a piping bag with the yolk mixture and pipe into each egg white half, creating mounds.

Add Decorations: Use a knife or toothpick to create ridges on the filling, and insert chive pieces for stems.

Chill: Place decorated eggs on a platter and refrigerate for at least 30 minutes to meld flavors.