Hard-cooked Eggs With Herb Mayonnaise

4 lg Eggs
1/4 c Mayonnaise
1/2 ts Fresh dill -- finely snipped
1/2 ts Fresh tarragon -- finely chopped
1/2 ts Fresh chives -- finely snipped
1/2 ts Scallion -- finely chopped white part only
12 Whole radishes -- assorted
4 sl Black bread -- cut in half
Coarse salt

Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish. In a small bowl, whisk together mayonnaise, dill, tarragon, chives and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread and coarse salt.

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