Place the eggs into a saucepan in a single layer and cover with water by 2cm. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and dice the eggs.
Pour the buttermilk into a large bowl then add the eggs, beetroot, cucumber, chives and dill. Stir gently to combine.
Chill in refrigerator for 1 full day before serving.