I created this recipe for a wedding shower, and everyone loved it! If spice isn’t your thing, you can make a non-spicy version by omitting the hot mustard and green chiles from the yolk mixture. —Marina Castle Kelley, Canyon Country, California
Ingredients
- CREAM PUFFS:
- 1/2 cup whole milk
- 1/4 cup butter
- 1/8 teaspoon kosher salt
- Dash white pepper
- 1/2 cup all-purpose flour
- 2 large eggs, room temperature
- GREEN CHILE EGG SALAD:
- 4 ounces cream cheese, softened
- 2 to 3 tablespoons mayonnaise
- 2 teaspoons prepared hot mustard
- Salt and pepper to taste
- 6 hard-boiled large eggs, finely chopped
- 3 to 4 tablespoons chopped green chiles, drained and patted dry
- Smoked paprika, for garnish
Directions
-
1Preheat oven to 400°. In a large saucepan, bring the water, butter, salt and pepper to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
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2Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake until golden brown, 25-30 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; let cool.
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3In a large bowl, beat together cream cheese, mayonnaise, mustard, salt and pepper to taste. Add eggs and green chiles until well combined.
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4Split cream puffs. Fill the cream puffs just before serving with egg mixture. Dust with smoked paprika. Refrigerate leftovers.
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