Bring a pot of water to a boil. Reduce the heat to low (to avoid the rumbling bubbles cracking the eggs).

Gently place the eggs down in the water using a slotted spoon. Turn the heat back up to boiling.

Cook, boiling for 10 minutes.

Immediately remove the eggs from the boiling water and place them in an ice bath.

Peel the eggs and refrigerate until you're ready to make the deviled eggs.

Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl.

Fill a large bowl with water. Add the red and blue food coloring and stir to make a purple dye. If you have purple food coloring, you can use that instead.

Add the egg whites to the purple dye. Let them soak for about 10 minutes, or until the purple color is clearly visible. The color does not need to be perfectly even.

Remove the whites from the dye and place them cut-side down on a paper towel briefly to remove the excess water.

Add the avocados, mayonnaise, Dijon mustard, garlic salt, salt, and black pepper to the egg yolks. Mash and mix until the filling is creamy and well combined.

Add the green food coloring, if using. Mix until evenly distributed. Skip it if you prefer the softer green color from the avocado alone.

Spoon or pipe the avocado filling into the purple egg whites.

Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.