Bring a large pot of water to a boil and prepare an ice water bath. Add peas to boiling water for 30 seconds. Use a slotted spoon to remove the peas and immediately transfer to ice water bath to stop cooking. Drain and transfer peas to a clean dish towel to dry. Finely chop peas and transfer to a medium bowl.
Carefully add the eggs to the same pot of boiling water. Reduce heat to a low boil and let eggs cook 8 minutes. Drain and rinse with cold water. When eggs are cool enough to handle, peel them, then slice in half lengthwise and remove yolks. Finely chop egg yolks and add to bowl with peas.
Stir in mayo, chopped mint and Dijon. Season to taste with salt and pepper. Use two spoons or a piping bag to transfer mixture to cavities in egg whites. Garnish with mint leaves and serve.