For Eggs

• 12 large hard boiled eggs, peeled and halved
• 1/4 cup plain Greek yogurt (I used Stonyfield Whole Milk)
• 1 tablespoon white wine vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon yellow mustard
• 2 teaspoons lightly packed fresh tarragon leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground white pepper
• 3 cornichons, roughly chopped
• 1 teaspoon granulated sugar

For Garnish:

• Paprika
• Thinly sliced radishes
• Thinly sliced cornichons
• Pea shoots, trimmed if needed