Sunny Egg Salad in Cream Puffs
Submitted by fiesta
Creamy egg salad with bacon and celery served inside homemade cream puffs. A show-stopping lunch or brunch that upgrades classic egg salad into something truly special.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minEgg salad on bread is fine. Egg salad stuffed inside a golden, puffy homemade cream puff? Now we’re talking.
The filling is straightforward: chopped hard-boiled eggs, crumbled bacon, celery, parsley, and a creamy herb dressing, chilled until the flavors meld. The cream puffs are classic choux pastry, puffed up and hollow, just waiting to be split open and loaded up.
This is the kind of dish that turns a Tuesday lunch into an event. It also makes a gorgeous brunch spread or ladies’ luncheon centerpiece.
Kitchen Tips
- Add eggs to the choux dough one at a time and beat thoroughly after each. The dough should be glossy and hold its shape.
- Test the dough by scooping a small amount on a spoon. If it stands straight up, it’s ready.
- Let the cream puffs cool completely before filling. Warm shells will wilt the egg salad.
- Make the egg salad ahead and chill for at least an hour so the flavors come together.
Ingredients
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.
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