Start by boiling your large eggs for about 10-12 minutes, then transfer to an ice bath for cooling.

Peel the cooled eggs under running water for easier shell removal. Decide to dye them whole or halved.

Prepare the dye by mixing 1 cup of cold water, 1 teaspoon of white vinegar, and food coloring in small cups.

Dye the eggs whole or just the whites for a few minutes, watching closely to achieve desired color.

Dry the dyed eggs on paper towels, cut-side up if halved, to prevent excess moisture.

In a bowl, mash the yolks and mix in mayonnaise, mustard, and salt until creamy.

Fill each egg white with the yolk mixture and garnish as desired for presentation.