Typically served on the side with potato salad and coleslaw these are also a great snack on their own.
6 eggs 2 tablespoons mayonnaise 1 teaspoon mild American mustard 1 teaspoon sweet cucumber relish paprika for sprinkling salt and pepper
Carefully add the eggs to a large pan of simmering water and cook for 10 minutes. Drain and run cold water over them to stop them discolouring. Peel the eggs and slice them lengthways in half. Scoop out the yolks and place in a bowl with the mayonnaise, mustard, sweet cucumber relish and some salt and pepper. Mix to a smooth paste, then use to fill the halved egg whites. Sprinkle with paprika.