Place the eggs in a small pot and cover with cold water. Add a lid and bring to a high boil. Turn off heat and allow eggs to sit on the burner for 30 minutes.
In the meantime, pour two cups of water into four bowls. Add a very small dab of food colouring to each bowl. Only one colour per bowl. Stir well until colouring has dissolved into the water. Set aside.
Peel the eggs and evenly distribute the eggs into the coloured water. (I did 4 each, but two extra blue, because that's my favourite!)
Cover each bowl and refrigerate for 2 hours.
Remove from fridge and very carefully slice each egg in half, lengthwise. It's a good idea to do this with one colour at a time to avoid mixing the colours. Also, do not use a wooden cutting board, the colour may stain.
Scoop out the yolks and place in a mixing bowl. Place the egg halves, cut side up, on a platter, cutting board, or a deviled egg plate.
Once all yolks have been removed, add the mayonnaise, mustard, salt, pepper, and dill pickles. Stir to combine.
Either use a teaspoon to scoop the yolk mixture back into the eggs, or transfer all of the yolk mixture to a piping bag with a large tip. Pipe the mixture into the eggs.
Top with a dusting of paprika and a sprinkling of green onions. Serve and enjoy!