Shrimp and Deviled-Egg Salad Rolls

• Kosher salt
• 1 pound large shell-on shrimp, deveined
• 6 large eggs
• 2 ounces slab bacon or 2 strips thick-cut bacon, finely diced
• 1/4 cup plus 2 tablespoons mayonnaise
• 1 tablespoon hot sauce
• 2 teaspoons dijon mustard
• Freshly ground pepper
• 4 butter lettuce leaves, halved
• 2 vine-ripened tomatoes, cut into 8 slices
• 4 top-loading hot-dog buns, halved crosswise
• 2 scallions, finely sliced

1. Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat.
2. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes.
3. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.
4. Return the water to a boil, then reduce to a simmer over low heat.
5. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.
6. Meanwhile, peel and chop the shrimp and put them in a large bowl.
7. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes.
8. Drain on paper towels.
9. When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes.
10. Peel the eggs and halve lengthwise.
11. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp.
12. Press the yolks through a mesh strainer into a separate bowl.
13. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute.
14. Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing.
15. Season with salt and pepper and toss again.
16. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)
17. To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each.
18. Garnish with the bacon and scallions.
19. Photograph by Mark Peterson

kosher salt, shellon shrimp, eggs, bacon, mayonnaise, hot sauce, mustard, freshly ground pepper, butter, tomatoes, buns, scallions

Taken from www.foodnetwork.com/recipes/shrimp-and-deviled-egg-salad-rolls-recipe.html (may not work)