Cook asparagus, covered, in a small amount of boiling salted water 6 minutes or until crisp-tender. Drain well; set aside.
Cook peas according to package directions. Drain well and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add salt, pepper, and chopped eggs.
Combine asparagus and peas. Spoon vegetables evenly onto toast slices; top with cream sauce. Sprinkle with dillweed.