Egg-salad Sandwich Boats

Here is another recipe from the Better Homes and Gardens Cook Book:  "for the Hostess & Host of Tomorrow." Oh boy. I have a few questions about this one:
1.  What do you do with a friend named Elizabeth or something equally long?

2. Is eating this more or less messy than eating a burrito?

3. Why on earth is a boat sandwich appealing?

But that's just curiosity. I do like egg salad, unhealthy though it is. While meticulous directions are given to tools needed and ingredients, limited information is given on how to cook the eggs. That could be a little scary - would make you feel worse than seasick!

It says 'You'll need':

4 hard-cooked eggs

2 tablespoons chopped celery

1 tablespoon chopped green onion

2 tablespoons mayonnaise

1 tablespoon prepared mustard

1/4 tsp. salt

4 unsliced coney buns (I think - we'd likely say Sub Sandwich buns here now.)

Soft butter or margarine

Leaf lettuce

Take out:  covered saucepan, paring knife, cutting board, measuring spoons, bowls, spoon, table knife, wooden skewers, potholder

To cook eggs:  Place eggs in pan.  Cover with cold water.  Heat slowly to boiling.  Lower the heat.  Cook over very low heat for 20 minutes.  (Clearly not the way eggs are cooked today - no one says low heat. I get them to boiling for a while then let them cool.)

1. Cool cooked eggs in cold water - tap lightly to make crack.  Then peel.   After the shells are removed,  chill.
2. Chop chilled eggs in bowl.  Add celery, green onion, mustard, mayonnaise, and the salt.  Mix all ingredients.
3. Hollow out tops of buns.  Line hollows with leaf lettuce.  Spoon in egg filling.  Add paper-stick sails.

Does everyone have paper-stick sails? How do you make those? (and why would you?)
Interesting.