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Place the eggs into a pot or saucepan and fill with water. (About 1 inch above the eggs) bring the water to a boil. Once it's boiling turn the heat off and cover the eggs with a lid for 15 minutes. Remove the eggs and transfer them to a bowl filled with cold water and ice. Let the eggs sit in the cold water until they've cooled. Peel the eggs and chop them up.
Slice the cucumber and radish, then chop the green onion and dill.
Place all of the chopped ingredients into a large bowl.
Mix the mayonnaise and sour cream and stir it into the salad. Then season with salt and pepper to taste. Serve immediately.