Shrimp and Deviled-Egg Salad Rolls Recipe

Shrimp and Deviled-Egg Salad Rolls

Recipe provided by Matt Lee and Ted Lee

Watch the step-by-step video for this recipe.

Difficulty: Easy

Makes: 8 mini rolls

Total Time: 50 min (Preparation: 25 min | Cooking: 25 min)

Nutrition Facts Per Serving (Serving Size: 1 of 8 servings)

• Calories: 274
• Total Fat: 16 g
• Saturated Fat: 4 g
• Carbohydrates: 13 g
• Dietary Fiber: 1 g
• Sugar: 2 g
• Protein: 20 g
• Cholesterol: 240 mg
• Sodium: 403 mg

Ingredients

• Kosher salt
• 1 pound large shrimp with shells on, deveined
• 6 large eggs
• 2 ounces slab bacon or 2 thick-cut bacon strips, finely chopped
• 1/4 cup plus 2 tablespoons mayonnaise
• 1 tablespoon hot sauce
• 2 teaspoons Dijon mustard
• Freshly ground black pepper
• 4 butter lettuce leaves, halved
• 2 vine-ripened tomatoes, sliced into 8 pieces
• 4 hot dog buns, cut in half crosswise
• 2 scallions, finely sliced

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Instructions

1. In a large pot, bring 2 quarts of water and 2 teaspoons of Kosher salt to a rolling boil over high heat. Remove from heat; add the shrimp and let them sit off the heat until they turn pinkish-orange and are slightly firm, about 1 to 2 minutes. Then, drain using a slotted spoon and rinse under cold water until cool enough to handle.
2. Bring the water back to a boil, then lower to a gentle simmer. Carefully place eggs into the water two at a time using a large ladle and simmer for exactly 14 minutes.
3. While the eggs cook, peel and roughly chop the shrimp and place them in a large bowl. Cook the bacon in a skillet over medium-high heat until it becomes firm and starts to turn golden, about 4 to 5 minutes. Drain the bacon on paper towels.
4. When eggs are finished, drain and rinse under cold water for about 2 minutes until cool. Peel the eggs and slice them lengthwise. Separate the white portions from the yolks; chop the whites roughly and add to the shrimp bowl. Press the yolks through a fine mesh strainer into a separate bowl. Add mayonnaise, hot sauce, Dijon mustard, and 1/2 teaspoon salt to the yolks. Whisk until the mixture resembles cake batter in texture, roughly 1 minute.
5. Gently fold the yolk mixture into the shrimp and egg white mixture until all shrimp pieces are coated evenly with the deviled-egg dressing. Season with salt and pepper to taste and toss again. (This shrimp and deviled-egg salad can be stored covered in the refrigerator for up to 2 days.)
6. To serve, place a piece of lettuce and a tomato slice into each bun half. Spread about 1/2 cup of the shrimp-deviled egg salad on each half. Top with bacon bits and scallions as garnish.

Photograph by Mark Peterson
Courtesy of Recipe Iseasy Magazine