Peel the hard boiled eggs and roughly chop into half-inch chunks. In a medium bowl, prepare the dressing by combining mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir until mixed. Chop the herbs and add to the dressing. Begin with about one tsp., taste, and then add more if desired. Stir the chopped eggs into the dressing. Refrigerate until ready to make sandwich. For a gluten free option, serve over a bed of lettuce, wrap in romaine leaves, or serve with gluten free crackers.