In a large saucepan add your eggs, and cover with cold water and salt. Bring the eggs to a boil for 4-5 minutes, and cover with a saucepan lid. Reduce the heat to low and cook for 20 minutes. Remove the eggs from the heat and drain the eggs.

Place the eggs in a large bowl and fill it with cold water. Let the eggs sit for 15 minutes. Peel the shell off the eggs and set them to the side. Slice the eggs lengthwise and remove the egg yolks and place the egg yolks in a medium-sized bowl. Add the mustard, ketchup, dry mustard, mayonnaise, vinegar, and sugar, and mash together until smooth. Cover and refrigerate for 1-2 hours.

In 4 small bowls add 1 cup of water and 2-3 drops of the food coloring. Place 1 color in each bowl and whisk to combine. Add your eggs evenly split into each bowl. Set to the side for 1 hour or until you achieve the desired color you want.

Once they are colored remove the eggs and place them on a paper towel-covered large baking tray. Pat lightly to dry. Use a small ice cream scoop and scoop out the egg yolk mixture and place a scoop on each egg half. Garnish and enjoy