Chicken Salad Puffs

By GmaJan12

Ingredients

• Filling:
• 1 cup water
• 1/2 cup butter, cubed
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 2 cups finely chopped cooked chicken
• 1 can (8 ounces) crushed pineapple, drained
• 1/2 cup mayonnaise
• 1/4 cup chopped celery
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped pecans
• 2 tablespoons sweet pickle relish
• 1/4 teaspoon onion salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon paprika
• Salt and pepper to taste

Details

Servings 21

Preparation

Step 1

In a large saucepan, bring water, butter and salt 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 smooth and shiny.

Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.

Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine the filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.

Yield: about 3-1/2 dozen