Bring a pan of water to a rolling boil. Gently lower the eggs into the water, clamp on the lid and cook for 9 minutes. Drain the eggs and run them under cold water, until they are cool enough to touch. Carefully peel away their skins and chop into halves.

Using your fingers, gently prise the egg yolk away from its whites from each half. Combine the yolks in blender jug with the mayonnaise, creme fraiche, mustard, olive oil and a good pinch of salt and black pepper. Use a stick blender to blitz everything together, until thick and creamy - you may need a little tiny dash of water to help it along here. Stir through the dill, then taste and adjust the seasoning, if needed.

Fit your piping bag with a star nozzle, fill it with the yolk mixture and pipe the hollow egg whites with a generous swirl of the yolk filling.

Use a speed peeler to peel 16 thin ribbons of the cucumber. Concertina each one up and pierce it through with a cocktail stick. Spike each egg with your cucumber cocktail stick then sprinkle each one with a little tiny bit of paprika and flaky salt. Serve with an extra little sprig of dill on top,