Makes 6 Servings
1/2 cup shredded cucumber (about one medium-sized cucumber)
1 teaspoon salt
6 hard-cooked eggs
1/4 cup low-fat dairy sour cream
1/4 teaspoon dill weed
Carrot, radish and celery garnishes, optional
Thoroughly combine cucumber and salt. Let stand 15 minutes. Drain well, pressing out excess liquid. Set aside.
Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Stir in sour cream and dill weed until blended. Stir in drained cucumber.
Refill whites, using one heaping tablespoon yolk mixture for each half. Chill to blend flavors. Garnish platter with vegetable garnishes, as desired.