10 large eggs, hard boiled, peeled
1/4 cup plain yogurt or mayonnaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
Additional chopped fresh chives, thyme, and radishes
1. Halve eggs lengthwise and transfer yolks to a medium bowl. Mash yolks with fork.
2. Mix in yogurt or mayo and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme.
3. Season filling to taste with salt and a generous amount of pepper.
4. Spoon into egg whites, mounding center. Top with additional chives, thyme and radishes. Arrange on platter. Garnish with whole radishes.
Recipe provided by Sarah Krikstone, Willow Tree Foods
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