In a medium bowl and using a pastry blender, finely chop eggs. Add mayonnaise, celery, green onion, raisins, mustard, curry powder, salt, and pepper, stirring until thoroughly combined.
Place egg salad in a covered container, and refrigerate until cold, approximately 4 hours.
Spread 3 tablespoons egg salad onto 6 bread slices. With egg salad sides up, stack 2 of the 6 slices, and top with a plain bread slice. Repeat with remaining bread slices to create 3 triple-stack sandwiches.
Using a serrated bread knife, trim and discard crusts from all sides of sandwiches. Cut each sandwich into 3 finger sandwiches.
Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.
Recipe by TeaTime Magazine at https://teatimemagazine.com/curried-egg-salad-triple-stacks/