Place the eggs in a saucepan and add enough water to cover them by 1 inch. Bring to a boil, then turn down to low and simmer for 15-20 minutes. Remove from heat, drain, and cover the eggs with cold water. Let sit for at least 10 minutes.
When the eggs are cool enough to handle, remove the shells and place the eggs in a large bowl. Mash the eggs with a fork. Add the mayonnaise, mustard, and ketchup. Mix until creamy. Fold in the herbs and season to taste with salt and pepper.
Keep chilled in an airtight container until ready to serve. Enjoy with your favorite gluten-free bread or crackers.