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Sunny Egg Salad in Cream Puffs

Sunny Egg Salad in Cream Puffs comes together with Bottled Creamy Herb Dressing, Parsley Snipped, Onions, Salt, and Eggs Hard Cooked. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2/3 cup
• 1/4 cup
• 2 tbsp
• 1 tsp
• 12
• 1/3 cup
• 8 slice
• 1 cup
• 1/2 cup
• 1 cup
• 4

Method (preview)

1. 1

   Cream Puffs: Bring water and butter to rolling boil in heavy saucepan.

2. 2

   Remove from heat.

3. 3

   Add flour and salt, stirring vigorously until mixture forms a ball.

4. 4

   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.

5. 5

   Drop by scant 1/4 cupful onto lightly greased baking sheet.

6. 6

   Bake in preheated 400� oven 35 to 40 minutes.

7. 7

   When cool cut off tops of shells and scoop out insides.

8. 8

   Fill with chilled Salad.