Preheat oven to 375° F.

To hard cook eggs: Place eggs in a medium saucepan  with enough cold water to cover the eggs by 1 inch.  Bring to a boil. Cover the pan and remove from the  heat. Let stand for 14 minutes.  

While eggs are cooking, trim crusts from bread to make  a square. Stack bread and cut diagonally into quarters.  Place bread on two jelly-roll pans. Toast in oven for  about 5 minutes or until warm and crisp. Transfer toast  points to a serving platter.

Pour off water from eggs, shake pan back and forth to  break the shells. Fill pot with cold water and peel eggs  under cold running water.

In a medium bowl, mash eggs with a fork. Add celery,  onions, mayonnaise, salt, pepper, curry powder, and  mustard; mix well. Top each toast point with lettuce  and egg salad.

Serve with Rice Pudding for dessert. In a medium saucepan over medium-low heat, bring milk and nutmeg just to a boil, being careful not to let milk burn. Stir in rice. Remove from heat. Let stand, covered, for 5 minutes. Place rice mixture in a large bowl to cool, about 5 minutes. Add yogurt and raisins; mix well. Divide equally into 6 dessert cups. Sprinkle cinnamon on top of puddings.

Source: Quick & Kosher Meals in Minutes