Boil eggs in boiling water for about 10 minutes until hard, quench cold and let them cool down. In the meantime peel and finely dice the shallot. Clean and wash the radishes, dab dry and cut into fine sticks. Wash dill, dab dry and chop finely, except for something for garnishing. Stir yoghurt, salad cream, lemon juice and milk until smooth. Stir the radishes and dill into the sauce with the shallot cubes, except for something to sprinkle on top. Season to taste with salt and pepper.
Clean, wash and drain the salad. Line 4 cocktail glasses with salad. Peel the eggs and cut into six. Add eggs and prawns to the sauce. Season to taste with salt and pepper and pour into the glasses. Sprinkle with remaining radishes and dill. Serve garnished with a flag of dill