Fill a large saucepan half-way up with water and gently add the eggs. (Cover the eggs with at least 1-inch of water) Add a pinch of salt. Bring to a boil over medium-high heat. Reduce heat and continue to boil for 10 minutes. Drain hot water from pan and run cold water over the eggs. Under cool running water, crack and peel the eggs.
Using a sharp knife, slice each egg in half lengthwise. Gently scoop out (remove) yolks, place in a small mixing bowl and set aside.
Gently rinse egg white halves under cold running water to remove all yolk residue
Fill 3 to 6 coffee cups (about 3/4 full) with cold water, and add 7 drops of desired food coloring to each cup. Place egg white halves into color baths and let sit until you reach desired color. (Mine sat for 15-20 minutes) Remove colored egg whites with a slotted spoon to dry on paper towels.
FILLING: Using a fork, mash up the yolks. Add mustard, mayonnaise, onion, Tabasco, and salt and pepper to taste. Pipe with a star tip or spoon filling into centers of colored eggs. Cover and refrigerate until ready to serve. Just before serving, sprinkle with paprika or garnish with chopped chives. Makes 12 colorful eggs
Cook's Note: Try these color combinations: EASTER - Pastels. CHRISTMAS - Red and green. VALENTINE'S DAY - Red, white and pink. FOURTH of JULY - Red, white and blue.