Party Puffs Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
| 6 hard-cooked eggs, chopped | ||
| Mayonnaise | 1/3 Cup (16 tbs) (EGG SALAD FILLING:) | |
| Chutney | 3 Tablespoon, finely chopped (EGG SALAD FILLING:) | |
| Green onions | 2 Small, finely chopped (EGG SALAD FILLING:) | |
| Salt | 1 Teaspoon (EGG SALAD FILLING:) | |
| Curry powder | 1/2 Teaspoon (EGG SALAD FILLING:) | |
| Deviled ham | 1 Can (10oz) (HAM SALAD FILLING:) | |
| Cream cheese | 1 , softened (HAM SALAD FILLING:) | |
| Green pepper | 2 Tablespoon, finely chopped (HAM SALAD FILLING:) | |
| Prepared horseradish | 1/2 Teaspoon (HAM SALAD FILLING:) | |
| Lemon juice | 1 Teaspoon (HAM SALAD FILLING:) | |
Directions
In a saucepan over medium heat, bring water and butter to a boil.
Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny.
Drop by teaspoonfuls 2 in apart onto greased baking sheets.
Bake at 400° for 20-25 minutes or until lightly browned.
Remove to wire racks.
Immediately cut a slit in each puff to allow steam to escape; cool completely.
In separate bowls, combine the ingredients for egg salad filling and ham salad filling.
Split puffs and remove soft dough from inside.
Just before serving, spoon filling into puffs; replace tops.
Refrigerate leftovers.
Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and shiny.
Drop by teaspoonfuls 2 in apart onto greased baking sheets.
Bake at 400° for 20-25 minutes or until lightly browned.
Remove to wire racks.
Immediately cut a slit in each puff to allow steam to escape; cool completely.
In separate bowls, combine the ingredients for egg salad filling and ham salad filling.
Split puffs and remove soft dough from inside.
Just before serving, spoon filling into puffs; replace tops.
Refrigerate leftovers.
Chef
