Sunny Egg Salad in Cream Puffs

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.