Hard boil the eggs in salted water, quench and let cool. In the meantime, wash and clean the radishes and cut into wafer-thin slices. Wash and shake dry parsley and chives and chop finely.
Put the radishes and herbs in a bowl, add Miracel Whip and stir well. Peel the eggs and cut them lengthways and crossways with the egg cutter, so that small strips are created.
Put the eggs in the bowl, add the mustard and stir everything well, season with salt and pepper. Place the egg salad in the refrigerator for approx. 1 hour before serving.
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