Begin by placing large hard-boiled eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat and cook for 9–12 minutes. After cooking, immediately transfer the eggs to an ice water bath for at least 5 minutes to halt the cooking process, making them easier to peel.

Gently tap the cooled eggs on a hard surface to crack the shells, and then peel them under running water. Once peeled, slice each egg in half lengthwise, carefully removing the yolks into a mixing bowl. Arrange the egg white halves on a serving platter.

In two separate bowls, mix hot water with red gel food coloring and vinegar, and do the same with blue gel food coloring. Dip each half of the egg whites into the respective bowls for about 2–4 minutes until each reaches a vibrant color. Gently drain and pat dry the egg whites.

Using a fork, mash the reserved yolks in the mixing bowl until crumbly. Add in mayonnaise, yellow mustard, and a sprinkle of salt and pepper, blending everything together until you achieve a smooth, creamy filling.

Spoon the creamy filling into each colored egg white half, or use a piping bag for a more decorative touch, and ensure each cavity is filled.

Sprinkle a dash of paprika over the filled deviled eggs for an added burst of flavor. Arrange your festive Red, White, and Blue Deviled Eggs on the serving platter and serve immediately.