Radish Dressed Eggs

Directions

1. 1
   ["Wash the eggs one by one and lay them in a single layer in a small pot. Cover them with lukewarm water by 1 inch and place over medium-high heat. Once the water comes to a boil, place the lid on, turn off the heat and let them sit undisturbed for 15 minutes. Drain the water from the pot with the lid slightly askew (it's ok if the shells crack as they roll inside) and immediately pour ice cold water over the eggs. You can replace the water after a while to speed up the cooling process or start peeling the eggs once you feel they can be comfortably handled. Slice each egg lengthwise and arrange them on a plate to allow the residual moisture from the yolks to evaporate. Then scoop the yolks out in a bowl, add 1 Tbsp of sour cream and mash them with a fork.", "Trim radish greens and rootlets and wash them well to remove any sandy bits. Dry them well and placing them flat on their cut off top, slice their four sides, leaving you with a cube shaped core (crunch those up). Mince the sliced parts very finely (about 1/8\"). Resist the urge to do this step in a food processor as that will make the radishes release more liquid. Transfer the minced radishes to a dry bowl and mix with 1 Tbsp of sour cream.""