Prepare & bake brownie mix as directed on the package for 8″ or 9″ square baking pan. Remove from the oven. Immediately use round handle of a wooden spoon to poke holes at 1″ intervals down through the brownies to the pan.
Pour cold milk into a large bowl. Add the pudding mix. Beat with a wire whisk for 2 minutes. Stir in a few drops of each color food coloring to tint the mixture orange.
Quickly pour about ½ of the thin pudding evenly over the warm brownies & into the holes. Let remaining pudding mixture stand to thicken slightly. Spread the remaining pudding over top of the brownies to “frost”.
Refrigerate for 1 hour or until ready to serve. Cut into 2″ squares. Cut each square diagonally into triangles.
Place eggs in a pot of salted water. Bring the water to a boil, & let eggs cook in boiling water until they are hard boiled, approximately 10-15 minutes. Drain eggs & let cool.
Once cool, remove the shell, cut the eggs in half lengthwise & scoop out the yolks.
Place the yolks in a medium-size bowl & mash them. Blend in vinegar, mayonnaise, mustard, salt & pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
Carefully put the egg yolk mixture back into the egg whites, but do not pack them. There will be enough mixture so the whites are overfilled.