2 med. cucumbers
Salt
12 eggs
2 lg. celery stalks, thinly sliced
1/4 c. mayonnaise
1 tsp. lemon juice
1/8 tsp. pepper

Make 40 minutes before serving or earlier.

1. Cut 1/2 of one cucumber into thin slices; cut each slice in half, set aside for garnish. Peel remaining cucumbers, cut them lengthwise in half with spoon, remove seeds. Cut cucumbers in 1/2 inch chunks.

2. In medium bowl, mix cucumber chunks and 1/2 teaspoon salt, cover and let stand at room temperature 30 minutes. Tipping bowl over sink, press cucumbers with hand to drain liquid.

3. Meanwhile, hard cook eggs. Cut into bite size chunks.

4. To bowl with cucumbers, add celery, mayonnaise, milk, lemon juice, pepper, eggs and 1/4 teaspoon salt, with rubber spatula, gently toss to mix well.