Tuesday, April 15, 2014

Egg Salad Puffs

When I saw the crab puffs recipe in the Taste of Home cookbook, I thought about the possibilities of having other fillings in these little puffs. How about egg salad. Brek's favorite.

I made these little puffs or profiteroles before. They were filled with ice cream and drizzled in melted chocolate. Brek found it to be hard to eat and also said that the puff shell tasted plain. To make the puffs tasty for this recipe, I added a little bit of garlic powder. The puffs were hallow on the inside with slight crunch on the outer layers. They were perfect bite size too. Maybe two bites for my kids.

I think these puffs are a perfect canvas for a bread alternative. Try cutting turkey deli meat into the same size as the puffs, using small cookie cutters. Once I cut the turkey deli meat using a little turkey cookie cutter. Add cheese, pickle, mayo, mustard, and there you have it... mini mighty tasty sandwiches. Super cute! And Camden thought so too because he ate them all up.

Egg Salad Puffs
inspired by Taste of Home's crab puffs
serve 2

1/2 cup (4 oz) water
1/8 cup (1 oz) coconut oil
1/2 teaspoon sea salt
1/2 cup (2 oz) all-purpose flour
1/8 teaspoon garlic powder
2 large eggs
  1. Preheat the oven at 350F. Line the baking tray with non stick matt or parchment paper. Set aside.
  2. In a small pot, bring the water, oil, and salt to a boil.
  3. Whisk together the flour and garlic powder.
  4. Add the flour mixture to the boiling water.
  5. Lower the heat to LOW setting.
  6. Using a spatula, stir the flour until the dough is formed.
  7. Add the eggs and whisk until the dough is smooth and glossy.
  8. Turn off the stove and remove the pot to the side.
  9. Place the dough into the pastry bag.
  10. Cut the tip of the pastry bag.
  11. Pipe the dough to form a circular mound on to a prepared baking pan.
  12. With a wet finger, tap the tip of the mound into the dough.
  13. Bake in a preheated oven until golden brown, about 35 minutes.
  14. Take out the puffs and split them open to let the steam out .
  15. Once the puffs are cool, add the egg salad filling. Enjoy!
Egg Salad

2 hard boiled large eggs, peeled and roughly chopped
1 Tablespoon mayo
1 teaspoon yellow mustard
1/8 teaspoon paprika
salt to taste
  1. Place all of the ingredients in a bowl and mix until just combine.
NOTE: The egg salad can be made ahead. These little puffs don't need that much egg salad filling. Enjoy the rest of the egg salads as a dip with pita chips, bagel chips, or potato chips. So addicting!

TIP: Feel free to come up with your own version of the egg salad. Maybe add finely chopped parley (my favorite), chopped sweet bell pepper, or even mashed avocado.

Allergy Info: These egg salad puffs are free from or can be make without dairy, corn, legume (soy), nuts (not coconut), and fish.

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