Boil the eggs in a saucepan covered with cold water, bring to a boil, cover, and let sit off heat for 10 minutes.

Prepare an ice bath, and after 10 minutes, transfer eggs to cool for at least 5 minutes.

Peel each egg under running cold water for a smooth finish and set aside.

Slice each egg in half and scoop yolks into a mixing bowl. Add mayonnaise, mustard, salt, black pepper, and coloring if desired. Mash until smooth.

Fill a piping bag with the creamy yolk mixture and pipe into each egg half.

Create ridges on the piped filling with a knife or toothpick, add chive pieces for stems, and dust with paprika.

Refrigerate decorated eggs for at least 30 minutes to allow flavors to meld.