Shell peas, and place peas in a strainer.

Rinse with cold water, then pour into a medium-large saucepan and add ¼ cup of water.

Put saucepan over medium-high heat and cook until peas are bright green and just barely tender, about 2 minutes.

Drain and rinse with cold water.

Pour into a large bowl lined with a paper towel or clean kitchen towel and pat dry.

Rinse radishes, trim off the tops and bottoms, then halve and slice into half-moons.

Finely chop red onion.

Peel hard-boiled eggs, then chop into bite-sized pieces.

Prepare the dressing by whisking together crème fraîche, lemon juice, dijon mustard, lemon zest, fresh dill, salt, and pepper.

Remove towel from bowl with peas, and stir in radishes and red onion.

Add dressing and stir, then gently stir in chopped eggs.

Serve garnished with chopped fresh dill.