Swedish Egg and Cucumber Salad (Agg Och Gurksallad)

I like this recipe because it so light.  I'm not a  huge egg yolk fan

and this allows a bit of the flavor without overpowering the egg.

 4 hard cooked eggs

1/2 cup finely chopped drained cucumber

2 T. mayonnaise
dill weed

salt

8 strips of pimiento OR chopped parsley

1. Cut eggs in half lengthwise and remove yolks.
2. Mix cucumber, mayo, salt and dill weed.
3. Fill egg white halves with the mixture.
4. Push the egg yolks through sieve or chop finely and sprinkle over the cucumber filling.
5. Garnish with the pimiento strips or parsley.