Mix the eggs, celery, red pepper and mayonnaise together.
Add the celery salt, parsley, pepper and a pinch of curry powder. Stir together well.
Taste and adjust seasoning, adding more if necessary.
Butter bread slices and divide the egg salad filling between four slices of bread.
Garnish with lettuce and top with the other four slices of bread. Cut in halves or quarters to serve. Alternatively, use the egg salad filling to top crackers or bruschetta.