Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, wasabi paste, lemon juice, mustard, and ¼ teaspoon each salt and pepper.
Spoon the yolk mixture into the egg whites. Sprinkle with the sesame seeds.
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