Weekend cooking: Russian salad and deviled eggs with beans

 I am always looking for recipes that are healthy and cheap. Recently, I tried modified recipes for a "Russian" salad and deviled eggs. These were served for a weekend lunch with a few slices of Cheddar cheese. I also added onion salad with olives.  

RUSSIAN SALAD

Russian salad
You need 5-6 red (or other type) potatoes, half a jar of pickles, one can of sweet peas (15 oz), 3-4 Tbsp of mayo (olive oil based or any other type you like), lemon juice, black pepper, salt and olive oil. 

Boil the potatoes, drain, cool and cut into small cubes. While the potatoes are boiling, cut the pickles into small cubes and drain well by squeezing out as much liquid as possible. Drain the sweet peas. Mix all ingredients. 
The regular version of Russian salad has also ham cut in small cubes, boiled and cut carrots, and lots of mayonnaise.


Deviled eggs with beans (high fiber)
 
You will need the juice of pickles, one can of navy beans (15 oz), eggs, cayenne pepper, black pepper, turmeric, lemon juice, 1-2 Tbsp of mustard.

Boil the eggs (I boil them for 15 minutes), cool, peel and cut in half. Remove the yolks. Drain, and mash the beans and the yolks together. Add cayenne pepper, black pepper, turmeric, lemon juice, and mustard. If the mixture is too dry, add some pickle juice. Pile the filling on top of each egg whites and refrigerate until serving. All spices are optional and you can alter the ratio of pickle juice to lemon juice.