Sunny Egg Salad in Cream Puffs

60 minutes Prep: 20 minutes Cook: 40 minutes

607 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2/3	cup	salad dressing, fat-free	herb, creamy
1/4	cup	parsley leaves	snipped
2	tablespoons	onions	minced
1	teaspoon	salt
12	large	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, all-purpose
1	dash	salt
4	large	eggs

Directions

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� oven 35 to 40 minutes.

When cool cut off tops of shells and scoop out insides.

Fill with chilled Salad.

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Nutrition Facts

Serving Size 338g

Amount per Serving

Calories 607 64% of calories from fat

	% Daily Value*
Total Fat 43.0g	67%
Saturated Fat 21.0g	104%
Trans Fat 0.0g
Cholesterol 907mg	302%
Sodium 1045mg	44%
Total Carbohydrate 26.0g	9%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 29.0g	58%

Vitamin A	41%		Vitamin C	9%
Calcium	13%		Iron	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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