Bring water to the boil. Place the eggs in the water and let them cook for about 7 minutes. Lift them with a spoon or a skimmer from the water and place them under running cold water until their shell feels cold and let them completely cool down.
Wash the radishes, cut them straight at the top and the bottom. Dig them very carefully from the top using a melon baller.
Coarsely chop the eggs, season with salt and pepper and fill the mixture into the radishes, decorate with a parsley branch. Cut the Crispbread with a bread knife in three pieces of equal size and garnish with the stuffed radish.
Pierce a little hole on the top of the egg before boiling it so the shell has no risk to crack.
If you want the radish to be a little bit less spicy, put it in boiling salted water for a few seconds.
Put the hat of the radish aside and use it as a decoration on top of the egg mixture. Fix it with a little bit of mayonnaise. Kids will love it!