Chop spring onions finely and slice the radishes into thin rounds
Boil the eggs until firm, cool them in cold water, peel and chop
Combine spring onions, radishes and chopped eggs in a mixing bowl
In a separate bowl, whisk together yoghurt and mayonnaise until smooth
Season the dressing with salt, black pepper and a pinch of chilli if desired
Pour the dressing over the salad ingredients and gently fold to coat evenly
Cover the bowl and chill the salad in the fridge for 20–30 minutes
Stir gently before serving and adjust seasoning if needed
Transfer to a serving dish and garnish with extra radish slices or chilli
Serve chilled as a light meal or as a side dish