Place eggs in a large saucepan with enough cold water to cover the eggs. Bring to a boil, cover and remove from heat. Let eggs stand in hot water for 16 to 18 minutes. Immediately remove eggs from hot water and plunge into an ice bath.

When cool, peel eggs. Separate the yolks from the whites.

Chop egg whites and reserve in a large bowl.

Place yolks in the bowl of a food processor fitted with steel blade. Add wing sauce, water, vinegar and garlic mustard; pulse to blend. With Food processor running, slowly add olive oil, processing until mixture is smooth, stopping and scraping down sides of bowl as needed.

Fold egg yolk mixture into egg whites. Add celery, dill, chives, pickle, whole grain mustard, zest and lemon juice. Season with salt and pepper. Chill until ready to assemble sandwiches.

In non-stick skillet over medium heat, cook bacon, stirring occasionally until fat is rendered and bacon is browned and crispy. Transfer bacon to a paper towel and discard grease from the pan.

Return bacon to pan. Over low heat, add remaining 1-tablespoon orange habanero sauce to bacon, stirring to coat the bacon. Set bacon aside in a single layer until ready to assemble sandwiches.

For crispy potato strings: Fry potato strings in 350F hot oil for 1 minute or until golden brown and crisp. Drain on paper towel; sprinkle immediately with smoked salt.

Brush cut sides of rolls with butter. Place rolls, butter side down, in skillet over medium heat. Toast 3 to 4 minutes or until golden brown.

To assemble sandwiches: place a layer of arugula on bottom half of roll. Top with egg salad. Sprinkle with bacon and crispy potato strings