Place the eggs in a pot covered with water, bring to a rolling boil over high heat, then cover and cook for about 10-12 minutes. Transfer to an ice-water bath for 5-10 minutes.

Peel the eggs under running water for ease. Cut each egg in half lengthwise and scoop out yolks into a mixing bowl. Mash yolks, then mix in mayonnaise, mustard, food coloring, salt, and pepper until creamy.

Spoon the yolk mixture back into the egg white halves. Use a piping bag for a decorative touch.

Tap the filled egg whites to create small cracks. Sprinkle with extra food coloring or seasoning.

Refrigerate the filled eggs for at least 30 minutes to enhance flavors.