Chicken Salad Puffs
3 C. poached chicken diced
3/4 C. diced celery
1/4 C. diced green onion
2 t. relish
1/4 C. chopped almonds (optional)
1/2 C. mayonnaise
2 to 3 dashes Tabasco Sauce
salt and pepper
Cut the chicken into small pieces, add the rest of the ingredients and mix well. Chill until ready to assemble.
1 C. water
1/2 C. butter
1 C. flour
Add water and butter to a saucepan. Bring to a boil. Add flour and stir. Stir over low heat until mixture forms a ball, about 1 minute. Cool.
Add eggs, 1 at a time, beating well after each egg is added. Mixture should be smooth.
Drop by tablespoons onto an ungreased cookie sheet. Bake at 400°F. for about 15 minutes, until puffed and golden. Cool.
When ready to assemble, cut the tops off the puffs. Add filling and put top back on. Refrigerate until ready to use.
Makes about 35 small puffs.