Sunny Egg Salad in Cream Puffs

Contributed By: Janis Limon


2/3 cup bottled creamy herb dressing
1/4 cup parsley, snipped
2 tablespoons minced onions
1 teaspoon salt
12 eggs, hard cooked, chopped
1/3 cup celery chopped
8 slices bacon, cooked crisp drained and crumbled
Cream Puffs
1 cup water
1/2 cup butter
1 cup flour
dash salt
4 eggs


Beat together dressing, parsley, onion and salt. Stir in remaining ingredients except cream puffs. Cover and chill to blend.

Cream Puffs
Bring water and butter to rolling boil in heavy saucepan. Remove from heat. Add flour and salt, stirring vigorously until mixture forms a ball. Add eggs, one at a time, beating well after each addition until dough is smooth and a small quantity of dough stands erect when scooped on the end of a spoon. Drop by scant 1/4 cupful onto lightly greased baking sheet. Bake in preheated 400? oven 35 to 40 minutes. When cool cut off tops of shells and scoop out insides. Fill with chilled Salad.
Serving Size 6

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