Place eggs in a saucepan and cover with water.

Bring to a boil and cook for 10 minutes.

Remove from heat, drain, and peel while the eggs are still warm

Place the warm eggs horizontally in the milk carton.

Lay the chopsticks over the top and secure each end with a rubber band. Make sure the rubber bands are tight enough that the chopstick is creating an indent in the eggs.

Place eggs in the refrigerator for at least one hour.

Remove from refrigerator and remove the eggs from their milk carton bondage.

Cut eggs in half crosswise from the indentation.

Scoop out the egg yolks and place in a separate bowl.

Add the mayonnaise and mustard to the yolks and mix to combine.

Season with Salt and freshly ground pepper to taste.

Divide the yolk mixture into two separate bowls.

Add the beet powder to each bowl, using double the amount in one of the bowls to achieve two different shades.

Arrange the egg halves on a serving plate. Cut a small slice out of the bottoms to ensure the egg halves lay flat and do not roll to the side.

Load two pastry bags fitted with star tips with each mixture.

Pipe the yolk mixture into the hearts and serve.