For the egg dish, cook the peas, unthawed, in a little salted water for 6 minutes. Drain and let cool. Arrange in a deep dish.
Peel the eggs and cut them in half. Rinse tomatoes and cut into eighths, removing stalks. Arrange egg halves and tomato quarters on top of peas.
Mix the mayonnaise with the sour whipped cream. Add salt and pepper. Season with mustard, curry and chili sauce. Spread the sauce evenly over the eggs, sprinkle the egg halves with cress and serve the egg dish.