Colorful Easter Deviled Eggs for a Bright Holiday Appetizer - My Home Made Recipe

Ingredients

• 12 large eggs
• Water, for boiling
• Ice, for chilling
• 4 cups (960 ml) room-temperature water, divided
• 4 teaspoons white vinegar, divided
• Edible food coloring in pink, blue, purple, and yellow
• 1/3 cup (75 g) mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon white vinegar or pickle juice
• 1/2 teaspoon paprika, plus more for garnish
• 1/4 teaspoon fine salt
• 1/8 teaspoon black pepper
• 1 tablespoon finely chopped fresh chives, plus more for garnish