Start by placing fresh eggs in a medium saucepan and cover them fully with cold water. Bring the water to a rolling boil, cover, reduce heat to low, and simmer for 12 minutes.

Carefully transfer the boiled eggs into a bowl filled with ice water and let them chill for about 10 minutes.

Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Mash yolks and mix in mayonnaise, mustard, vinegar, salt, and pepper.

Divide the yolk mixture into three bowls for coloring, adding food coloring to achieve distinct colors.

Fill the egg whites with the colorful yolk mixtures using a piping bag or spoon, and decorate with black olives or chives.

Refrigerate the assembled eggs for at least 30 minutes before serving.