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.
great and so easy!!