Ingredients

• 12 large eggs, in their shells
• Greens, for lining the serving platter
• 2 tablespoons mayonnaise
• 1 tablespoon capers, chopped, plus more for garnish
• 2 teaspoons spicy brown mustard
• 2 sweet gherkins, finely chopped
• Kosher salt and freshly ground black pepper
• 2 tablespoons mayonnaise
• 1 teaspoon prepared wasabi
• Kosher salt and freshly ground black pepper
• Pickled ginger, for garnish
• 3 cucumber slices, cut into quarters, for garnish
• 2 tablespoons mayonnaise
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds, plus more for garnish
• 1/2 small carrot, finely chopped
• Kosher salt and freshly ground black pepper

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Instructions

1. For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.
2. Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.
3. Line a large serving platter with the greens.
4. For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.
5. For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.
6. For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.