Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve.

Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.

Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.

Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.