Put the kabocha in a heat-resistant dish, wrap it loosely in plastic wrap, and microwave until tender.
Put the kabocha from Step 1 in a food processor with mayonnaise, salt, and white pepper, and process until it reaches a smooth consistency.
Cut the boiled eggs in halves and, with the cut end on the bottom, place them on muffin tins (or in bento food cups).
To make the eyes, cut circles out of sliced cheese and attach small dots cut out from nori.
Attach a cake decorating tip to a pastry bag, fill the bag with the kabocha mixture from Step 2, and pipe on the eggs. Affix the eyes and they're ready to serve.
Story Behind this Recipe
I came up with this idea thinking it'd be fun to attach eyes to a Mont Blanc. Since it'd be too commonplace to make them desserts, I made them into single servings of salad.
If you don't have a food processor, mash the kabocha with a potato masher and evenly stir in the seasoning ingredients with a spatula. For the decorating tip, I used a Mont Blanc cake nozzle, but you can improvise with whatever you have on hand.