Recipe By : Texas Egg Council
Serving Size : 6 Preparation Time :0:00
Categories : Salads & Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup bottled creamy herb dressing
1/4 cup parsley, snipped
2 tablespoons minced onions
1 teaspoon salt
12 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
dash salt
4 eggs
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.
