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Thinly slice the cucumber and radish cross-wise (use mandoline to make it more even). Sprinkle with salt and let sit while you prepping the eggs, approx 10 mins. This will help to draw extra water from the veggies and make them more pliable.
Cut the eggs in half and remove the yolk. Mash the yolk with the mayo, hot sauce and mustard.
Fill the egg whites with the yolk mix.
Fold the veggie slices as shown (in half, and then in half again) and arrange them over the yolks like a flower petals, using 5 slices for each egg, plus one as a center.