← All recipes

Sunny Egg Salad in Cream Puffs

A home-style Sunny Egg Salad in Cream Puffs made with Bottled Creamy Herb Dressing, Onions, Salt, Celery Chopped, and Water. Keep it handy for the next time you cook it.

Ingredients

• 2/3 cup
• 2 tbsp
• 1 tsp
• 1/3 cup
• 1 cup
• 1/2 cup
• 1 cup

Method (preview)

1. 1

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

2. 2

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

3. 3

   Remove from heat.

4. 4

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

5. 5

   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.

6. 6

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

7. 7

   Bake in preheated 400° oven 35 to 40 minutes.

8. 8

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

9. 9

   Fill with chilled Salad.