Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove the eggs from hot water; cool, peel and chop three eggs. Slice one egg and put aside for garnish.
Mix two kinds of lettuce together.
Layer half of the lettuce in the bottom of a large bowl.
Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and chopped eggs.
Top with remaining lettuce.
Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder.
Spread evenly over top of salad. Sprinkle with bacon bits and cheese.
Garnish with sliced egg.
Refrigerate until ready to serve.