Bring a pot of water to a boil. Gently place the eggs in the boiling water and boil for 11 minutes. After 11 minutes, drain the water and rinse the eggs with very cold water for a minute or two to stop the cooking process. Peel the boiled eggs and cut them in half lengthwise.

Remove the egg yolks and place them in a bowl. Mash the yolks with a fork until they have the texture of very fine crumbles. Add the mayonnaise, buffalo sauce, paprika, fish sauce if using and salt and mix until evenly combined. Add enough paprika until you get a nice orange pumpkin color. Taste and adjust seasoning to your liking.

Fill the egg white halves with the yolk mixture. If desired, incise four lines, running lengthwise, in the top of the filling with the tip of a knife to make a pumpkin design and place a piece of green onion at the top of the “pumpkin” for the stem.

Store any leftovers in an airtight container in the fridge for up to 3 days.