*  Exported from  MasterCook II  *
 
                       Sunny Egg Salad in Cream Puffs
 
 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.
 
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