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Baked Herb Puffs

 Baked Herb Puffs
Ground mustard, parsley and green onions make these savory puffs a nice addition to any meal. I often freeze them, then reheat for a few minutes in the oven. —Dorothy Smith, El Dorado, Arkansas
18 ServingsPrep: 20 min. Bake: 25 min.


  • 1 cup water
  • 1/2 cup butter
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/3 cup minced fresh parsley
  • 1/4 cup chopped green onions


  • In a large saucepan, bring the water, butter, mustard, salt and
  • pepper 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. Add parsley and green onions; mix well.
  • Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake
  • at 400° for 18-20 minutes or until golden brown. Cut a slit in
  • each to allow steam to escape; bake 5 minutes longer. Remove to a
  • wire rack to cool. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving equals 88 calories, 6 g fat (3 g saturated fat), 61 mg cholesterol, 99 mg sodium,

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Baked Herb Puffs (continued)

Nutritional Facts: 6 g carbohydrate, trace fiber, 2 g protein.