Boil eggs hard, quench under cold water and let them cool down. Clean and wash the radishes and cut them into fine slices. Clean, wash, drain well and cut into strips.
Finely dice the ham. Wash the chives, shake dry and cut into fine rolls.
Mix yoghurt salad cream, yoghurt, chives and approx. 1 tbsp. mustard. Peel and chop the eggs and stir into the yoghurt mustard cream. Season to taste with salt and pepper.
Mix vinegar, 1/2 tsp. mustard, honey, just under 1/2 tsp. salt and a little pepper. Fold in the oil. Layer egg salad, ham, romaine lettuce and radishes in 6 glasses. Spread vinaigrette over them. Cut cress from the bed and sprinkle over the layered salad at the end.