To cook the eggs, place them in a saucepan and add water to cover by an inch or so. Bring to a boil over high heat. Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse under cold water. Set aside to cool.

To peel the eggs, tap each egg on the counter all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this makes peeling easier and removes small bits of shell stuck to the egg.

To make the filling, halve the peeled eggs lengthwise. Carefully remove the yolks with a small spoon. Set the whites aside. In the bowl of your food processor, blend the yolks, mayonnaise, Dijon, cayenne, salt, pepper and herbs and mix until smooth. Remove the blade, and stir in the peas by hand.

Place the mixture in a plastic bag and cut off a small portion of one corner.

To assemble the eggs, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.

To make ahead: Unpeeled hard-cooked eggs can be refrigerated for up to 1 week. Or prepare the eggs, but don’t assemble, up to 8 hours in advance of serving; refrigerate the whites covered with a damp paper towel and stored in an airtight container. Store the egg-yolk mixture in the piping bag. Knead the yolk mixture slightly to soften before filling the yolks, and cut off the corner of the bag just before serving. The eggs may also be assembled and stored, covered, in the refrigerator for up to 2 hours. Any longer and the yolk mixture starts to form a crust.