Shrimp and Deviled Egg Salad Rolls | Louisiana Kitchen & Culture

Ingredients

• 2½ teaspoons kosher salt, plus more to taste
• 1 pound headless large shell-on shrimp
• 6 large eggs
• 2 ounces slab bacon, or 2 strips thick-cut bacon, chopped fine
• ¼ cup plus 2 tablespoons high-quality store-bought mayonnaise, such as Hellmann's or Duke's
• 1 tablespoon pepper-vinegar hot sauce, such as Tabasco
• 2 teaspoons Dijon mustard Freshly ground black pepper
• 2 vine-ripened red tomatoes, cut into 8 slices total
• 4 leaves butter lettuce
• 4 top-loading hot-dog buns
• 2 scallions (white and green parts), finely sliced