Have the kids help prepare the egg salad so they can adjust the ingredients based on their individual tastes.
Stir the eggs with the mayonnaise, relish and mustard until well combined. Store in an airtight containers for up to 3 days.
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’.
Spoon egg salad into prepared veggie boats just before serving.
- Add a splash of pickle juice and a pinch of dried dill for kids who love pickles
- Store veggies in an airtight container covered with a damp paper towel until ready to add egg salad and serve.