Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 11 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes.

Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Lay whites cut side down on paper towels to dry. Process yolk mixture until smooth; taste and season with salt and pepper.

Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white. With tines of fork make lines in egg filling to resemble a pumpkin. At the top, set a piece of chive or rosemary diagonally into filling to resemble a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.