Heat oven 325 degrees F. Place each egg in a 12-cup muffin tin cup. Bake 30 minutes, then immediately plunge into a bowl of ice. Allow to cool, then peel. Slice in half. Remove yolks from whites and place in a medium bowl.
Place 1 cup of water and 1/4 cup of vinegar in 4 small bowls. Add 10-15 drops of food coloring to each bowl. Separate egg whites between bowls, allow to sit for 3-5 minutes until dyed. Remove and tap dry with a clean paper towel.
To the yolks, add mayonnaise, garlic salt and pepper. Whip with a whisk until smooth. Transfer to an OodleTips icing bag, snip the tip of the bag off so the opening is about 1/2” wide. Pipe yolks back into the center of each egg. Refrigerate until ready to serve.