Hard-boil the eggs, drain and plunge immediately into cold water to prevent further cooking. Peel away the shells and leave the eggs covered with cold water until required.
Halve each egg lengthways. Dip the knife blade in cold water before cutting; this helps to prevent the egg from breaking. Tip out the yolks and set the whites aside. Press the egg yolks through a sieve, or mash with a fork, and beat in the mayonnaise. Add mustard to taste, a pinch of curry powder and a good seasoning of salt and pepper. Refill each egg white with a heaped teaspoon of the mixture. Arrange the smoked salmon to cover each slice of buttered brown bread. Trim the edges so that the salmon fits neatly on the bread. Reserve the salmon trimmings. Arrange the devilled eggs in pairs on the smoked salmon. Chop the reserved trimmings and sprinkle over the tops of the eggs as a garnish.