This is a truly elegant deviled egg with a gorgeous presentation. I did find that using a sieve was a pain and too much egg was left on it even after scraping it down. I would suggest mashing the yolks until they're smooth. I also did not whisk in the olive oil, just stirred until well incorporated. And when adjusting the seasoning, think about adding a touch more mustard rather than more salt. I used my mandoline on its thinnest setting for the radishes, and two cups made a ton. But they came out beautifully and were delicious. I wouldn't hesitate to serve these as a first course at a dinner party or as an appetizer at a cocktail party. (And leftovers make a great breakfast!)
Very easy and tasty to make. I didn't have Greek yogurt, so just used plain nonfat yogurt. Didn't have a sieve, so used a potato masher on the yolks. I just made the eggs, and not the radishes and lettuce. Yummy!