|Water||1 Cup (16 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Diced celery||1 1⁄2 Cup (24 tbs)|
|Chopped cooked chicken||3 Cup (48 tbs)|
Bring water and 1/4 teaspoon salt to a rolling boil; add butter.
Stir until butter is melted.
Add flour all at once; cook, stirring constantly, until mixture forms smooth ball.
Remove from heat; beat in eggs, one at a time.
Drop dough by small spoonfuls onto greased baking sheet, shaping dough into mounds.
Bake at 450 degrees for 15 minutes.
Reduce oven temperature to 325 degrees; bake for 20 minutes longer.
Cool puffs on wire racks.
Combine celery, chicken, hard-cooked eggs, pickles and remaining salt; moisten with mayonnaise.
Cut tops from puffs; fill with chicken salad.