Measure grated cucumber into small bowl. Sprinkle with salt. Let stand for 15 minutes to release liquid. Drain. Squeeze dry between layers of paper towel. Return to bowl; set aside.
Remove yolks from eggs. Set egg white halves aside. Add yolks to cucumber.
Add salad dressing, dill and pepper to cucumber mixture. Mash with fork until well combined. Makes about 175 mL or ¾ cup) filling. Fill each egg white half with about 15 mL or 1 tbsp filling.
Garnish with dill or paprika. Chill in refridgerator for at least 15 minutes.
