Cream Puffs with Ham and Egg Filling

By ohioeggs  

June 29, 2015

0.0 0

This classic favorite can be made ahead; add the filling just before serving.

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Yields: 12 servings


Cream Puffs

Cooking spray

1 cup water

1/2 cup butter

1 cup all-purpose flour

2 tsp. caraway seeds, optional

1/4 tsp. salt

4 large eggs

Ham and Egg Filling

8 hard-cooked eggs, peeled and chopped

1 cup chopped ham

2/3 cup reduced fat mayonnaise

1/2 cup chopped green pepper

1/4 cup diced pimento

2 tsp. Dijon mustard


Preheat oven to 400°F.

Spray cookie sheet with cooking spray; set aside.

Bring water and butter to a boil in a medium saucepan on medium heat, stirring until butter melts. Remove pan from heat.

Add flour, caraway seeds and salt, stirring vigorously, until mixture forms a ball.

Beat in eggs, one at a time, beating well after each addition.

Drop dough by 1/4 cup measures, about 2 inches apart, onto prepared cookie sheet.

Bake 25 to 30 minutes or until lightly browned.

Remove cream puffs from cookie sheet; cool completely on wire rack.

Ham and Egg Filling

Combine all ingredients and refrigerate until ready to use.

To serve, split each cream puff in half; remove any soft dough that may remain in center; discard dough.

Fill with 1/4 cup filling.

Additional Information

Substitute the same amount of chopped green onions for the green peppers.

For a spicier version of the filling, add a few drops of liquid red pepper sauce OR some seeded chopped jalapeno pepper.

This recipe is an excellent source of choline, and a good source of protein, Vitamin A, Vitamin D and folate.

Photo and recipe provided by the American Egg Board

Brought to You By


707 S. Front St.
Columbus, OH 43206
(614) 882-6111

Follow Us