- 600 milliliters of buttermilk
- 100 milliliters of Greek yogurt
- 4 cucumbers
- 12 radishes
- 4 eggs
- A tablespoon of dill
- 2 tablespoons of scallion
- A tablespoon of garlic
- Start with hard boiling the eggs. Cool them off, peel the shelling and cut into big pieces.
- Chop radish, cucumber, dill, scallion, and garlic.
- Mix the vegetables with buttermilk, Greek yogurt, and the spices. Put eggs on the plate before you serve. Enjoy!