Ingredients
1 cup water1/2 cup butter1 cup all-purpose flour4 large eggsEGG SALAD FILLING:6 hard-boiled large eggs, chopped1/3 cup mayonnaise3 tablespoons chutney, finely chopped2 green onions, finely chopped1 teaspoon salt1/2 teaspoon curry powderHAM SALAD FILLING:1 can (4-1/4 ounces) deviled ham3 ounces cream cheese, softened2 tablespoons finely chopped green pepper1-1/2 teaspoons prepared horseradish1 teaspoon lemon juice
Preparation
In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
Bake at 400° for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely.
In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon fillings into cream puffs; replace tops. Refrigerate leftovers.
