Food & Entertaining - Recipes

Recipe: Egg-salad cream puffs

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Recipe: Egg-salad cream puffs

An enticing recipe for savory cream puffs that are mouthwateringly light and airy.

Make the egg salad for this recipe a day or two ahead, leaving plenty of time to set up on the day of the party. Bake these light-as-a-feather cream puffs early in the day. Store them in a turned-off oven. If the notion of making cream puffs is daunting, either buy them from a local bakery or substitute small soft rolls.
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Ingredients (egg salad)
  • 8 eggs, preferably organic
  • Sea salt
  • Freshly ground black pepper
  • ½ teaspoon Dijon mustard
  • About 3 tablespoons mayonnaise
  • 1 stalk celery, peeled and minced (optional)
  • 2 scallions, minced (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Ingredients (cream puffs)
  • 1 cup water
  • ½ cup (1 stick) unsalted butter, cold, cut into pieces
  • ½ teaspoon salt
  • About 1/8 teaspoon freshly grated nutmeg
  • 1 cup sifted all-purpose flour
  • 4 large eggs
  • Egg wash (1 egg, beaten with 1 tablespoon cold water)

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