2 lg. cucumbers
1 (5 1/2 oz.) can potted meat
2 eggs, hard boiled, chopped
1 tbsp. finely chopped onion
2 tbsp. finely chopped dill pickle

Trim ends of cucumber. Remove center with apple corer, leaving a shell 1/2" thick. Sprinkle with salt and let stand about 30 minutes. Wipe out excess moisture. Combine potted meat, eggs, onion and dill pickle. Pack into cucumbers; wrap in foil and refrigerate. When ready to serve, slice and serve on crackers or bread rounds.