Carla Hall’s Deviled Eggs with Butter Crackers

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Carla Hall's Deviled Eggs with Butter Crackers

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FOR THE CRACKERS: Whisk the sugar and salt into the water until dissolved.  In a food processor, pulse the flours and baking powder to mix Add the butter cubes and oil; pulse until coarse crumbs form with a few pea-sized pieces remaining.  Add the water mixture all at once, and pulse just until the dough comes together.  Form into a 1″ thick rectangle; wrap tightly in plastic wrap; and chill for 1 hour.  Preheat the oven to 400°F. Line 2 sheet pans with parchment paper.  On a lightly floured surface, roll the dough 1⁄8″ thick. Use a fluted 21/2″ square cookie cutter (or other desired size and shape) to cut out crackers.  Place them on the pans, spacing ½” apart. Use a fork to make holes in the center of each cracker.  Lightly brush the tops of the crackers with the melted butter. Sprinkle with kosher salt and pepper.  Bake until dark golden brown, 15 to 20 minutes. Cool completely on wire racks. The crackers will crisp as they cool. The crackers can be stored in an airtight container for up to 3 days.  FOR THE EGGS: Put cold eggs in a large saucepan and add enough cold water to cover the eggs by 1″.  Add ½ cup salt and bring the water to a boil.  Cover the saucepan and remove from the heat.  Let stand, covered, for 10 minutes.  Peel, rinse, and pat the eggs dry.  Trim a little slice from the top and bottom of each egg, and then cut each egg in half crosswise. The trimmed tops and bottoms will help the egg halves sit up.  Remove the yolks from the eggs and transfer to a large bowl.  Mash yolks with a fork and then sprinkle the vinegar over the yolks.  Add the remaining ingredients.  Stir until well mixed and smooth.  Taste and add more salt, if necessary.  Transfer the egg yolk mixture to a piping bag or a re-sealable plastic bag and snip a hole in the corner.  Pipe the mixture into the egg whites.       

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