Take off the shell, and let the eggs marinate in the beet juice for an hour. After 30 minutes, turn the eggs to make sure the eggs are completely covered with the juice.
Cut them in half (horizontally) and take out the egg yolks.
Use a fork to crush the egg yolks in small pieces.
Add and mix the egg yolks with mayonaise, salt & pepper, curry powder & herbs.
Use a spoon or piping bag to get the egg yolks back in the egg whites.