Instructions: Choose a saucepan large enough for the eggs to all lie on the bottom. Cover them with a good inch of cold water. Put the uncovered pan over a medium-hot flame and heat the water until it is gently bubbling. Reduce heat to a simmer and cook for 10 minutes. Remove the eggs one by one with a slotted spoon and put them in a bowl filled with cold water. Peel when cool. Measure the mayonnaise into a mixing bowl. Sprinkle evenly with the dry mustard and curry powder. Add the hot sauce and mix everything together thoroughly.

Peel the cucumber. Slice it vertically into 6 long ovals. Cut out the seedy centers from the slices that have them and either eat or discard. Cut the remaining cucumber flesh into small cubes. Chop the stalk of celery into similar size bits. If the stalk has any leaves attached, mince and add these too. Stir both vegetables into the mayonnaise.

Use an egg slicer or a sharp knife to cut the boiled eggs into small cubes.

Wipe the cutting wires or knife blade with a paper towel moistened with cooking oil before each slice. Sprinkle the cubes of egg with salt and black pepper to taste. Gently turn these into the mayonnaise. Let the egg salad mellow in the refrigerator for half an hour.

To serve, spread equal portions on 4 slices of good-quality sandwich bread

(toasted, if you prefer). Add a few strips of bacon and some lettuce leaves, and top each with a second slice of bread.

Yield: 4 servings.

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