Boil the eggs by placing them in a saucepan covered with cold water. Bring to a boil, then remove from heat and cover for 20 minutes. Cool under cold water before peeling.

Prepare the filling by slicing the hard-boiled eggs in half and scooping out the yolks into a mixing bowl. Mash yolks and mix in creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth.

Color the egg whites by mixing 1 cup of water with food coloring in separate bowls. Soak egg whites for 15 minutes, checking frequently for desired color intensity.

Fill the colored egg whites with the yolk mixture using a spoon or piping bag, creating a mound of filling.

Chill the filled eggs in the refrigerator for at least 30 minutes before serving. Garnish with paprika or chives if desired.