Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
In a medium size bowl, combine the curry powder and mayonnaise. Fold in the chives and eggs ; season with ½ teaspoon salt and ¼ teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chips. Enjoy your meal!