Spring radish salad with eggs

Pour the green peas into boiling water and cook for 1-1.5 minutes. Then drain immediately and place in ice water to stop the cooking process and preserve the beautiful green color.

Boil the eggs until hard-boiled (approx. 7-9 minutes depending on size). Once cooled, peel and dice them.

Wash the radishes and slice them into thin rounds. In a bowl, mix them with the peas, eggs, lemon juice, and yogurt mayonnaise.