While you'll cook the peas in just a moment, get your other components ready first. Thinly slice the radishes into 1/8-inch rounds and finely dice the red onion into 1/4-inch pieces, setting them aside in separate bowls. Peel the hard boiled eggs and chop them into bite-sized pieces. This mise en place approach means everything will be ready to combine once the peas are cooked and cooled, keeping the salad assembly quick and seamless.

Shell and rinse the peas thoroughly. Bring 1/4 cup water to a boil in a pot, add the peas, and cook for just 2 minutes—this keeps them tender with a slight bite rather than mushy. Immediately drain the peas and rinse them under cold running water until completely cooled. Spread them on paper towels or in a clean kitchen towel to dry slightly; this prevents excess moisture from diluting your dressing later.

In a small bowl, whisk together the crème fraîche, lemon juice, Dijon mustard, lemon zest, fresh dill, salt, pepper, and garlic powder until smooth and well combined. I always use a sharp mustard like Maille here—it cuts through the richness of the crème fraîche beautifully. Taste and adjust seasonings if needed before combining with the salad.

Place the cooled peas from Step 2 in a large mixing bowl. Add the sliced radishes and diced red onion from Step 1, gently tossing to combine. Pour in the dressing from Step 3 and fold everything together carefully, then gently fold in the chopped eggs. I prefer to add the eggs last and fold them in gently to keep them from breaking apart. Serve immediately, garnishing with a small sprinkle of fresh dill if desired.