Place the eggs in a large pot and cover them with cold water. Bring to a boil over high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes.

While the eggs are cooking, fill a bowl with ice water. Once the eggs have finished cooking, transfer them to the ice bath and let them cool for about 5 minutes.

After the eggs are cooled, gently tap them on a hard surface and peel the shells off. Rinse under cold water to remove any bits of shell. Pat the peeled eggs dry with a paper towel.

In separate bowls, mix food coloring with water according to package instructions or for natural colors, mix with small amounts of juice like beet or spinach. Submerge the egg whites in the dye and let them soak until the desired color is achieved (about 5-10 minutes).

While the egg whites are dyeing, cut the egg yolks in half and place them in a mixing bowl. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Whisk until smooth and creamy.

Remove the colored egg whites from the dye and pat them dry. Spoon or pipe the egg yolk mixture into the colored egg whites.

Cover the deviled eggs with plastic wrap and refrigerate for at least 15 minutes before serving.