Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a tsp of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 15 minutes.Drain hot water from pan and run cold water over the eggs. Add some ice to help in the cooling process. It doesn't hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.Peel the eggs.
Slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl.
Place the whites on a plate while you prepare the food color dyes.
I used the pastel food safe color dyes for this recipe. You can use whatever food coloring dyes you have, even check out some of the natural ways to color eggs too.
To dye the cooked whites, you prepare the food coloring dye the same way. You can omit the vinegar if you so choose to or add it into the water. I omit the vinegar and just use tap water. Gather a few glasses to use and add about one cup of tap water to each. In each glass of water, add a few drops of food coloring and mix.
You will need to let the egg whites soak in the colored water a bit longer than dying hard boiled eggs. The longer you leave then sit, the darker the color will be.
Once you have the egg whites the desired colors you want, gently remove them from the glasses and drain upside down on a rack or paper towel. Allow them to dry completely before filling with the deviled egg filling.