Cream Puffs with Ham and Egg Filling

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

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.

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.

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.

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