Hard boil the eggs using your method of choice and let them cool completely.

Put the hard boiled eggs in a large bowl and pour white vinegar over them until the eggs are covered.

Let them sit in the vinegar for between 5 and 10 minutes while you prep the Cool Whip.

Scoop a full container of Cool Whip into a casserole dish, spreading it out so it evenly covers the bottom of the dish with about an inch thick layer of Cool Whip. Use a portion of or the entire second container if needed.

Dot the Cool Whip with drops of food coloring about an inch or so apart.

Swirl the colors by running the tines of a fork through the color drops, being careful not to over mix the colors so they don't turn muddy.

Put the eggs into the color swirled whipped topping.

Use a spoon or tongs to roll the eggs around and burrow them into the colored Cool Whip so they are covered.

Let eggs sit in the Cool Whip for at least 5 minutes but up to 15 minutes for brighter colors.

After the eggs have sat in the color mixture, scoop one egg out of the whipped topping with a pair of tongs.

Wipe the Cool Whip off with a paper towel or run it under water to clean it off.

Repeat until you have finished cleaning the Cool Whip off of all of the eggs.