Bring a large pot of water to a boil. Carefully add the eggs to the boiling water, boil for 13 minutes.

Drain eggs, place in ice water and allow cool just enough to handle.

Once eggs are cool, carefully peel the shells off, discarding the shells.

Chop your 2 ugliest eggs, place in a food processor along with the mayo, Dijon mustard, and pickle brine.

Carefully slice each of the remaining eggs in half, removing the yolk from each egg half as you go. Gently rinse any remaining yolk bits from the egg whites, set aside.

Place all the yolks in the mini food processor, blitz to form a creamy filling. Season with salt and pepper, to taste.

Cover the filling and keep in the fridge until you’re ready to use it.

Set up 4 small bowls or glasses on your work space, add 2-3 drops of food color, ½ teaspoon vinegar, and ⅔ cup water to each, stirring well to combine.

Divide the egg white halves among the dye cups, allow to steep for 2 minutes, then check the color.

If you’re going for a pastel, they might be done at this point. If you want intense colour, you may want to add more food coloring, and let it sit longer.

Once the egg whites have reached the desired color, use a slotted spoon to remove them from the dye baths, and place on a paper towel lined work surface. Blot dry with more paper towels.

Arrange egg white halves on a serving platter, Spoon or pipe the fillings into the egg halves.