6 hard-boiled eggs, peeled.
6 finely chopped scallions.
1 tablespoon finely chopped fresh dill.
1 tablespoon melted unsalted butter.
2 tablespoons mayonnaise.
Salt to taste.
Chop the hard-boiled eggs finely, to a grainy pate. Add the scallions, dill, butter, mayonnaise and salt to taste. Mix carefully with a fork and chill.
Mound the pate in a serving bowl and decorate it with cucumber slices and olives interspersed with parsley sprigs. Serve at room temperature.