Bring a medium pot of water to a boil. Gently lower in the eggs and cook for 7 minutes. Strain and plunge into ice water for 5 minutes.

Whisk together grated garlic, Dijon mustard, white wine vinegar, honey, and a pinch of salt in a bowl. Gradually drizzle in olive oil while whisking until emulsified.

In a large bowl, combine sliced radishes, torn olives, and fresh dill. Fold in jammy egg pieces and toss with vinaigrette until well-coated.

Transfer the salad to a serving platter or bowls and let it sit for 5 minutes before serving.