Peel eggs and, in a small bowl, break them up using a fork.
Add yogurt, gherkins and salt to eggs and combine well with the fork.
Using a melon baller (or spoon) scoop egg salad onto cucumber slices and serve.
Notes
Cooking time includes hard boiling the eggs.
I like to leave the skin on the cucumber so I use those long, wrapped hothouse cucumbers. I like the texture of the skin and they aren't too seedy. But any cucumber works.