First, wash the radishes and cut off the green. Leave about 1 cm. Cut the top third of the radishes with the green horizontally as a lid. Flatten the bottom if necessary to keep the radishes standing.
For the filling, finely chop the chives. Mix with the cream cheese and sour cream until smooth and season with salt and pepper.
Put 1-2 tsp of filling on the bottoms of the radishes (it will be even nicer if you squirt the filling on with a piping bag). Put the lid back on top.
Arrange the stuffed radishes and serve.