Set aside several small plastic ziplock bags. Carefully remove cooked egg yolks from eggs and place in a mixing bowl. Set the hollowed out eggs covered in the refrigerator until ready to fill.
Add celery, carrots, mayonnaise or yogurt, honey mustard, pickle juice, salt, and pepper to the yolks. Stir well to combine all ingredients.
Divide yolk mixture equally between three small bowls and add 1 to 2 drips food coloring to each bowl. Stir to incorporate colors into egg yolks.
Scoop equal amounts of yolk mixture into plastic bags and carefully seal shut. Snip the end off one corner of each bag with a pair of scissors and squirt the mixture evenly into the hollowed-out eggs. Place eggs in refrigerator, covered, until ready to serve.