Place eggs in a saucepan and fully submerge them in water. Bring the water to a boil on high heat then cover with the lid and remove from stove. Leave the eggs to continue cooking in the saucepan (off the heat) for 12 minutes. Cool, then peel.
Slice a bit off the bottom of each egg so that it can stand upright on its own. Cut off the top third of the egg, reserving the "lid" you've just removed. Gently remove the yolk from each egg and place in a medium-sized bowl.
Add the mayonnaise and curry powder to the egg yolks and mix together until smooth. Season with salt to taste to your liking.
Transfer the yolk mixture to a zip-lock bag or a single use piping bag. Snip off a 1cm hole in the corner of the bag and pipe the mixture back into the hollowed-out eggs. Fill the egg, as well as an extra inch above the rim.
Cut carrot (or capsicum) into small triangle pieces. Position capers in the place of eyes and carrot as a beak. Top the yolk face with the egg white lid removed earlier. Refrigerate for at least an hour or up to one day and serve.