Slice the eggs in half. Using a very sharp, small knife such as a paring knife, cut the hard-boiled eggs in half lengthwise.
Remove the yolks. Carefully scoop out the yolks, without breaking the edge of the egg whites. Place the yolks in a small bowl and set the whites aside on a platter or cutting board.
Mash the yolks. In the small bowl, break up the yolks with a fork until they are well crumbled.
Season the filling. Mix in the mayo, pimento cheese, smoked paprika, Dijon mustard, salt, and black pepper while smashing the yolks to make a smooth creamy texture. (You can also use a food processor for this step.)
Fill the egg whites. Using a spoon or piping bag, fill each hole in the egg white with about 1 tablespoon of filling.
Decorate. Using a small knife or fork, create ridges in the filling to resemble the vertical lines on a pumpkin.
Make the stem. Place a slice of chive in the center to resemble the stalk of a pumpkin top.
Chill and serve. Lightly cover with plastic wrap and chill until ready to serve.