8 large eggs
1/3 cup mayonnaise
1 teaspoon curry powder
1 tablespoon chopped fresh chives
kosher salt and black pepper
4 slices pumpernickel bread
4 large leaves Bibb lettuce
potato chips, for serving
1) Place eggs in a saucepan and add enough water to cover. Bring to a boil,remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and chop coarsely.
2) In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper.
3) Divide evenly, and top each slice of bread with lettuce and egg salad. Serve with the chips.