Six dishes are finished! Three recipes and three mini-recipes follow. Here's the first one.
10 hard-boiled eggs
2 large pickled cucumbers (I prefer in brine)
1 stalk green onion
2 tbsp Dijon mustard
1/2 tbsp good quality mayonnaise
2 tbsp chopped parsley
1 tsp black pepper
Carefully cut each egg in half. Try to make the cut so that each half is pretty stable with the yolk removed. This is tricky, but sometimes you can sort of see that the yolk isn't in the middle of the egg.
Carefully separate yolks from whites, place whites on a tray and yolks in a mixing bowl. Chop cucumbers, green onion and parsley into TINY pieces. This is one piece of work where using a food processor won't do - there's no substitute for careful and thorough knifework. Add chopped veggies to the yolks, add mustard, mayo and green pepper, and mix well with a fork.
Place spoonfuls of the mix back into the whites, slightly nudging them into the yellow cavity in the egg. Refrigerate well.