Carefully crack the shells of the hard-boiled eggs.

In a medium-sized container, mix together water and food coloring.

Place cracked eggs into the colored water and ensure they are fully submerged. Refrigerate for at least 3 hours.

Remove eggs and rinse gently under cold water with a splash of white vinegar.

Peel the eggs gently under running water.

Slice each peeled egg in half and place yolks into a mixing bowl. Mash yolks and mix in mayonnaise, mustard, apple cider vinegar, salt, and pepper.

Optionally, mix in a few drops of food coloring to the yolk mixture.

Fill the hollowed-out egg whites with the creamy yolk mixture.

Garnish with paprika, chia seeds, or parsley.

Keep the eggs chilled until serving.