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Ham 'n' Egg Cream Puffs

 Ham 'n' Egg Cream Puffs
“I’ve had this yummy, change-of-pace recipe for leftover ham so long, I can’t remember where it originated,” recalls Barbara Kemmer in Rohnert Park, California. “But my husband simply loves it!”
2 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1/4 cup water
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 Eggland's Best Egg
  • 1/8 to 1/4 teaspoon caraway seeds
  • 5 teaspoons butter
  • 5 teaspoons all-purpose flour
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 cup 2% milk
  • 1 cup cubed fully cooked ham
  • 1 Eggland's Best Hard-Cooked Peeled Egg, sliced
  • 2 tablespoons chopped green pepper
  • 1 teaspoon diced pimientos, optional


  • In a small saucepan, bring water and butter to a boil. Add flour all
  • at once; stir until a smooth ball forms. Remove from the heat; let
  • stand for 5 minutes. Add egg; beat well. Continue beating until
  • mixture is smooth and shiny. Stir in caraway seeds.
  • Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet.
  • Bake at 400° for 30-35 minutes or until golden brown. Remove to
  • a wire rack. Immediately split puffs open; discard soft dough from
  • inside. Cool.
  • For filling, in a saucepan, melt butter; stir in the flour, salt and

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Ham 'n' Egg Cream Puffs (continued)

Directions (continued)

  • pepper until smooth. Add milk. Bring to a boil; cook and stir for
  • 1-2 minutes or until thickened. Add ham, hard-cooked egg, green
  • pepper and pimientos if desired; heat through. Spoon into puffs;
  • replace tops. Yield: 2 servings.
Nutritional Facts: 1 serving equals 518 calories, 34 g fat (18 g saturated fat), 315 mg cholesterol, 1,378 mg sodium, 26 g carbohydrate, 1 g fiber, 26 g protein.