Egg Salad Boats

1. Stir the eggs with the mayonnaise, relish and mustard until well combined. Store in an airtight containers for up to 3 days.

2. Trim the ends off the celery and cut into 4-inch (8cm) pieces. Cut the cucumber in half lengthwise. Use a spoon to scoop out the seeds; discard. Cut each half into four pieces to make 8 hallowed out ‘boats’.

3. Spoon egg salad into prepared veggie boats just before serving.

Tip: Add a splash of pickle juice and a pinch of dried dill for kids who love pickles

Tip: Store veggies in an airtight container covered with a damp paper towel until ready to add egg salad and serve.