1. Arrange eggs in single layer in large saucepan.
2. Add enough water to cover eggs by about 1 inch.
3. Cover and quickly bring to a full rolling boil; turn off heat. Remove pan from burner to prevent further boiling.
4. Let eggs stand covered in hot water for 15 minutes.
5. Drain; immediately place in ice water until cooled (about 10 minutes).
6. Crack eggs by tapping them gently all over. Roll eggs between hands to loosen shell; peel starting at large end. Hold under cold running water to help remove shell.
7. Cut eggs in half lengthwise; scoop yolks into a medium bowl.
8. Mash yolks with a fork or pastry blender until fine.
9. Stir in mayonnaise and salt.
10. Divide yolk mixture into 3 equal parts.
11. Proceed using the following three variations.

French Style: To one part of yolk mixture, add Dijon mustard, cornichons and capers. Spoon or pipe mixture into 8 egg halves. Garnish with minced chives.

Bacon & Eggs: To one part of yolk mixture, add whole grain mustard and some bacon pieces. Spoon or pipe mixture into 8 egg halves. Garnish with bacon crumbles.

Lemon Wasabi: To one part of yolk mixture, add wasabi sauce and lemon juice. Spoon or pipe mixture into 8 egg halves. Garnish with black sesame seeds.