Shrimp and Deviled Egg Salad Rolls
Ingredients
- 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
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