Sunny Egg Salad in Cream Puffs
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | 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 |
|
| ⅓ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
salad dressing, fat-free
herb, creamy |
* |
| 59 | ml |
parsley leaves
snipped |
|
| 3E+1 | ml |
onions
minced |
|
| 5 | ml |
salt
|
|
| 12 | large |
eggs
hard cooked, chopped |
|
| 79 | ml |
celery
chopped |
|
| 8 | slices |
bacon
cooked crisp, drained and crumbled |
|
| Cream puffs | |||
| 237 | ml |
water
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
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.
