Spring Salad with Radishes and Eggs

Place the frozen peas in boiling water and cook for 1-1.5 minutes. Drain immediately and rinse with very cold water (or place in an ice bath) to stop the cooking process and preserve their vibrant green color.

Boil the eggs until hard, for about 7-9 minutes, depending on their size. Once cooled, peel them and cut them into suitable cubes.

Wash the radishes and slice them thinly. Reserve a few slices for garnish. In a large bowl, mix the radishes with the cooked peas, chopped eggs, lemon juice, and yogurt mayonnaise.