Hard-boil the eggs, plunge into cold water, shell and leave to cool. Slice the outer crust off the top of the loaf lengthways, to within 5 cm/2 inches of each end. Scoop out some of the bread, and coat the inside of the loaf with 4 tablespoons mayonnaise. Separate the lettuce into leaves; wash, drain thoroughly and use to line the inside of the loaf.
Cut the ham sausage into fine strips. Wash and scrape the carrot and slice into small fingers. Wash the celery and radishes, chop the celery and slice the radishes very finely. Peel the onion and cut into rings. Place the sausage, carrot, celery, radishes and onion rings together in a bowl. Whisk the vinegar with the oil and chopped parsley, season with salt and pepper and stir into the salad.
Blanch the frozen peas in boiling water for 5 minutes, drain and leave to cool. Cut the salami into fine strips, dice the cheese, and place the peas, salami and cheese together in a bowl. Make a dressing with the remaining mayonnaise, the yogurt and paprika, season with salt and pepper and stir into the salami mixture. Fill the inside of the loaf with alternate spoonfuls of the ham sausage and salami salads. Slice each egg into eight wedges and arrange in the salad. Garnish with sprigs of parsley and dill.
For an evening party you can prepare the fillings in advance and fill the loaf shortly before you need it. The lettuce leaves should prevent the bread from becoming soggy. Once filled, keep the loaf loosely wrapped in clingfilm in a cool place until you are ready to serve it.