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
Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. 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. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.
Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.
When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. 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.
Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)
Photograph by Mark Peterson
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