Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This will make peeling easier.

Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

Mash the yolks with a fork and add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy.

Divide the yolk mixture into two bowls. In one bowl, add a few drops of red food coloring and mix until you reach your desired shade. In the second bowl, add blue food coloring and mix until you achieve the desired color.

Using a piping bag or a spoon, fill half of the egg whites with the red yolk mixture and the other half with the blue yolk mixture.

Garnish each egg with a sprinkle of fresh parsley or chives for a pop of color.

Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.