Directions:
- 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 filling into puffs; replace tops. Refrigerate leftovers. Yield: 7-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.22 Kcal (256 kJ) | ||
| Calories from fat | 43.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 7% | |
|---|---|---|---|
| Cholesterol | 46.6mg | 16% | |
| Sodium | 89.51mg | 4% | |
| Potassium | 26.44mg | 1% | |
| Total Carbs | 2.73g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 1.84g | 4% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 232.03 Kcal (971 kJ) | ||
| Calories from fat | 164.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 7% | |
|---|---|---|---|
| Cholesterol | 176.61mg | 16% | |
| Sodium | 339.22mg | 4% | |
| Potassium | 100.2mg | 1% | |
| Total Carbs | 10.34g | 1% | |
| Sugars | 1.84g | 2% | |
| Dietary Fiber | 0.51g | 1% | |
| Protein | 6.97g | 4% | |
| Vitamin C | 2.5mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 1% | |
| Calcium | 33.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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