Start by carefully boiling the eggs in a pot of water for about 10 minutes, ensuring they are fully cooked. Once done, transfer them to an ice bath for 5 minutes to cool.

Peel the eggs and slice them lengthwise. Gently remove the yolks into a mixing bowl, keeping the whites intact.

Combine 16 oz of cold water with 2 tablespoons of white vinegar and your desired food coloring or beet juice. Stir well and submerge the halved egg whites into this mixture for about 10 minutes.

Remove the egg whites from the dye solution and place them on a paper towel to absorb excess moisture.

In the bowl with the yolks, mash thoroughly and add mayonnaise, mustard, pickle juice, salt, and pepper. Mix until smooth.

Transfer the yolk mixture into a pastry bag and pipe it into the colored egg whites.

Garnish with mini edible flowers or fresh herbs like dill or chives.