Mince the garlic cloves finely and set aside. Chop the fresh chives and dill, keeping them separate so you can layer the flavors—I add the dill at the very end to preserve its delicate, fresh taste. Dice the Persian cucumbers into bite-sized pieces and thinly slice the radishes. Have all ingredients prepped and ready before mixing to ensure the salad comes together quickly and the fresh vegetables don't lose their crispness.

In a small bowl, whisk together the Greek yogurt, minced garlic, and fresh lemon juice until smooth and well combined. The lemon juice adds brightness and helps prevent the garlic from being too sharp. Let this sit for a minute to allow the flavors to meld slightly, which will give the dressing more depth.

In a large mixing bowl, combine the chopped hard-boiled eggs, diced cucumbers from Step 1, sliced radishes, and the chives (reserve the dill for now). Pour the yogurt dressing from Step 2 over the mixture and gently fold everything together until evenly coated. Season with salt to taste, tasting as you go since the eggs and yogurt already have some richness. Fold in the fresh dill at the very end—this keeps it bright and prevents it from darkening or becoming mushy.

Transfer the salad to a serving bowl or individual dishes and refrigerate for at least 30 minutes before serving. This allows the flavors to marry together and makes the salad more refreshing. Serve chilled and enjoy immediately for the best texture, as the cucumbers stay crispest within the first few hours.