Egg and Radish Salad
For the salad, hard boil the eggs, remove, peel and leave to cool.
Cut 2 eggs into eighths and cut the rest in pieces.
Rinse the radishes and cut into thin sticks.
Rinse the lettuce and cut into fine strips.
Chop the herbs.
For the marinade, mix the crème fraîche with yogurt, lemon juice, mustard and olive oil, season with salt and pepper. Add the radish, salad and herbs and stir in the chopped eggs.
To serve, garnish the finished salad with egg eighths.