Appetizer for 16

Egg Salad Cream Puffs

Name: Egg Salad Cream Puffs
Total time: 60 min
Yield: 16 servings
Cuisine: American
Ingredients: 1/2 cup whole milk; 1/4 cup butter; 1/8 tsp kosher salt; 1 dash white pepper; 1/2 cup all-purpose flour; 2 large eggs; 4 oz cream cheese; 2 1/2 tbsp mayonnaise; 2 tsp prepared hot mustard; salt and pepper to taste (optional); 6 hard-boiled large eggs; 3 1/2 tbsp chopped green chiles; smoked paprika (optional)

Crisp baked pastry shells hold a creamy egg salad mixed with cream cheese, mayonnaise, mustard, and green chiles.

$0.30per serving $

60 minstart to table

16servings

American Vegetarian Budget Appetizers Side dishes Snacks Summer

Ingredients

1/2 cup whole milk
1/4 cup butter
1/8 tsp kosher salt
1 dash white pepper
1/2 cup all-purpose flour
2 large eggs
4 oz cream cheese
2 1/2 tbsp mayonnaise
2 tsp prepared hot mustard
salt and pepper to taste (optional)
6 hard-boiled large eggs
3 1/2 tbsp chopped green chiles
smoked paprika (optional)

Steps

Heat the oven to 400 F and line a baking sheet with cooking oil.
Bring the milk, butter, salt, and white pepper to a simmer in a small saucepan.
Stir in the flour until a dough forms, then cool it for 5 minutes.
Beat in the eggs one at a time, spoon the dough into 16 mounds, and bake for 25 minutes.
Cool the pastry shells for 10 minutes, then cut a small opening in each shell.
Mash the hard-boiled eggs with cream cheese, mayonnaise, mustard, green chiles, salt, and pepper.
Fill the shells with the egg salad and dust them with smoked paprika if desired.

Main ingredient on sale this week? See what to make with eggs on sale.