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Chicken Salad Puffs



1/4 c. butter
1/2 c. boiling water
1/2 c. flour
1/8 tsp. salt
2 eggs


1 1/4 c. diced cooked chicken
1/2 c. celery, diced
2 chopped hard-boiled eggs
2 chopped sweet pickles
2 tbsp. chopped onion
1/2 green pepper, chopped
Salt and pepper to taste



Melt butter in water; add flour and salt, stirring until smooth soft ball forms. Cool slightly. Add eggs; beat hard until smooth. Drop small amounts of dough onto greased cookie sheet. Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees and bake 20 minutes longer. Cool. Cut off tops with sharp knife, fill with Chicken Salad.

Chicken Salad:

Combine all ingredients and mayonnaise to moisten. Tuna, salmon, ham or turkey may be used instead of chicken. Yield: 12-18 puffs.

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