Place eggs in a saucepan and cover with cold water by about a 1/2 inch. Bring the water to a boil and then remove the saucepan from the heat and cover. Let the eggs sit in the hot water for 9 minutes. Cool the eggs down in a bowl of ice water for 3 minutes and then peel them. Remove the egg yolks and place in a bowl. Chop the egg whites.
Mix the Vegenaise and Curry Mustard with the egg yolks until you have a smooth texture. Mix in the Roasted Garlic Achaar and then gently mix in the chopped egg whites and diced celery. Add salt to taste and more Roasted Garlic Achaar if you like it spicier.
Assemble your sandwiches by first placing a layer of lettuce down on your bread slice. Then spoon the Curry Egg Salad on top. Top with a lettuce leaf and the other slice of bread.