Place the eggs in a saucepan, cover with water, add the teaspoon of vinegar and bring the pot to a boil. Cook the eggs for 10 minutes.

In the meantime, set out 2 separate small bowls. In each bowl, add 2 cups of water and 1/3 cup of rice vinegar.

Add 1+1/2 teaspoons of the paste food coloring to each respective bowl and stir to dissolve.

Remove the eggs from the pot, run under cold water, peel and set aside to cool for 10 minutes.

Cut each egg in half lengthwise, remove the yolk one each half and place in a separate bowl.

Rinse out the cooked egg white halves to remove any residual yolks.

Place 12 halves in the black tinted water and the remaining 12 in the orange solution. If you place the egg white halves with the well side up and push them down to fill the well with the liquid, the egg will completely submerge and dye evenly.

Place two separate thick layers of paper towels on the counter next to the bowls.

After 5 minutes use a slotted spoon to remove the egg white halves from the liquid, taking care to thoroughly wash the spoon in between color and to rest the eggs face down on separate paper towel areas divided by color.

Add the mayonnaise, Worchester sauce, horseradish and garlic powder to the bowl with the egg yolks.

Use a fork to smush everything together and thoroughly combine.

Season with kosher salt and freshly ground pepper to taste.

Use a separate bowl to divide the mixture in half. Using a few drops at a time tint one-half black and the other half orange.