Bring a pot of water to the boil. Carefully lower the eggs into the water. Turn them over twice, then turn the heat off. Let the eggs sit in the hot water for 20 minutes. They will be perfectly cooked.

Remove the eggs from the water, and shell. Cut each egg in half, reserving the whites.

Put the yolks in a bowl with the mayonnaise, mustard, and paprika. Mix thoroughly.

Do not peel the cucumbers. Simply remove the top and bottom of each. Cut each lengthwise, then cut each half in half widthwise. Scoop out the seeds.

Fill each cucumber boat with some of the egg mixture. Dust the top of each boat lightly with the ground sumac.

Slice the egg whites about 1/2 inch each slice. Take a slice and thread through the bottom with the toothpick. Put an olive on the toothpick, and thread the top of the egg white on the top of the toothpick. Put the sails on to the cucumber boats.

Refrigerate until ready to eat.