|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs) (No Substitutes)|
|All purpose flour||1 Cup (16 tbs)|
|Hard cooked eggs||6 , chopped|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Chutney||3 Tablespoon, finely chopped|
|Green onions||2 Small, finely chopped|
|Curry powder||1⁄2 Teaspoon|
|Canned deviled ham||4 1⁄4 Ounce (1 Can)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Finely chopped green pepper||2 Tablespoon|
|Prepared horseradish||1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
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.