Creating these Patriotic Deviled Eggs involves simple, straightforward steps. Follow this easy guide:

1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
2. Cook the Eggs: Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.
3. Cool the Eggs: Transfer the cooked eggs to a bowl of ice water and allow them to cool for 10 minutes.
4. Peel the Eggs: Gently crack the shells and peel them under running water to make peeling easier.
5. Slice the Eggs: Cut each egg in half lengthwise, removing the yolks and placing them in a mixing bowl.
6. Mix the Filling: Mash the yolks with a fork and add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper, mixing until creamy.
7. Divide the Filling: Separate the mixture into two bowls. Leave one bowl as is for the white filling.
8. Color the Filling: Add red food coloring to one bowl and blue food coloring to the other, mixing until the colors are vibrant.
9. Fill the Eggs: Spoon or pipe the red filling back into three of the white egg halves, and do the same for the blue filling in the remaining halves.
10. Garnish: Sprinkle with paprika and optional parsley or dill for added color and flavor.
11. Chill and Serve: Refrigerate the eggs for at least 10 minutes before serving them garnished with additional parsley if desired.