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How To make Sunny Egg Salad In Cream Puffs

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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
Salad: 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

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