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Sunny Egg Salad in Cream Puffs

 

15

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

Ingredients

cup salad dressing, fat-free
herb, creamy
*
¼ cup parsley leaves
snipped
2 tablespoons onions
minced
1 teaspoon salt
12 large eggs
hard cooked, chopped
cup celery
chopped
8 slices bacon
cooked crisp, drained and crumbled
Cream puffs
1 cup water
½ cup butter
1 cup all-purpose flour
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 ¼ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 69465% of calories from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 925mg 308%
Sodium 1415mg 59%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 70g
Vitamin A 41% Vitamin C 9%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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