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Party Puffs

For a substantial appetizer, you can't go wrong with mini sandwiches. Instead of serving egg or ham salad on ordinary bread, I like to present them on in homemade cream puffs. —Karen Owen, Rising Sun, Indiana

90 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
EGG SALAD FILLING:
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
3 tablespoons chutney, finely chopped
2 green onions, finely chopped
1 teaspoon salt
1/2 teaspoon curry powder
HAM SALAD FILLING:
1 can (4-1/4 ounces) deviled ham
1 package (3 ounces) cream cheese, softened
2 tablespoons finely chopped green pepper
1-1/2 teaspoons prepared horseradish
1 teaspoon lemon juice

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.

2 of 2

Party Puffs (continued)

Directions (continued)

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 fillings into cream puffs; replace tops.
Refrigerate leftovers. Yield: 7-1/2 dozen.

Nutrition Facts: 1 egg salad-stuffed puff equals 38 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 87 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. 1 ham salad-stuffed puff equals 40 calories, 4 g fat (2 g saturated fat), 18 mg cholesterol, 42 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.