Shrimp and Deviled-Egg Salad Rolls

1. 1

   Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat.

2. 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. 3

   Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.

4. 4

   Return the water to a boil, then reduce to a simmer over low heat.

5. 5

   Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.

6. 6

   Meanwhile, peel and chop the shrimp and put them in a large bowl.

7. 7

   Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes.

8. 8

   Drain on paper towels.

9. 9

   When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes.

10. 10

    Peel the eggs and halve lengthwise.

11. 11

    Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp.

12. 12

    Press the yolks through a mesh strainer into a separate bowl.

13. 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. 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. 15

    Season with salt and pepper and toss again.

16. 16

    (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)

17. 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. 18

    Garnish with the bacon and scallions.

19. 19

    Photograph by Mark Peterson

* Per serving · 4 servings · Values may vary.