Defrost peas if using frozen.
Boil eggs and cool.
Combine peas, arugula and sliced radishes in a medium bowl.
In a mason jar combine yogurt, mayonnaise, white wine vinegar, mustard, chopped dill and water, screw the lid on and shake vigorously until combined. You might want to add more water to a desired consistency.
Alternatively, you can mix all dressing ingredients in a small bowl using a whisk.
Use 2-3 tbsp of Creamy Dill Dressing to dress your salad and reserve the rest for later use.
Sprinkle with some cheese and top with boiled eggs. Serve immediately.