Begin by hard-boiling your large eggs. Place them in a saucepan, cover with cold water, bring to a boil, cover and remove from heat, letting sit for 12 minutes. Transfer to an ice bath for 5 minutes to cool and peel.

Prepare your food dyes by mixing yellow and blue food coloring with water in separate bowls. Dip the egg halves into the dye for 5-10 minutes until achieving desired color. Drain on paper towels.

In a mixing bowl, scoop out yolks, mash with mayonnaise, Dijon mustard, salt, and pepper until smooth.

Using a piping bag or spoon, fill each dyed egg half with the creamy yolk mixture.

Sprinkle with paprika, add chopped chives, and optionally place an edible flower for garnish.

Arrange on a platter and serve chilled to your guests.