Black Pepper Savory Cream Puffs with Egg Salad
A savory take on the classic light pate a choux pastry puffs, these include black pepper for an extra bite and are filled with an easy and creamy egg salad.
Servings 32 puffs
Calories 74kcal
Ingredients
Cream Puffs
- 1 Cup All-purpose flour
- ¼ tsp Salt
- ¼ tsp Freshly Cracked Black Pepper
- ½ Cup Unsalted butter one stick
- 4 Eggs
Egg Salad
- 6 Eggs
- 4-6 Tbsp Mayonnaise
- ½-¾ tsp Dill Weed
- ¼-½ tsp Salt
- ¼-½ tsp Black Pepper
- ¼-½ tsp Onion Powder
- pinch Celery Seed
- Paprika or Smoked Paprika optional, for garnish
Instructions
Cream Puffs
- Preheat the oven to 425F. Prepare a sheet pan by lining it with parchment paper or lightly greasing. In a small bowl, whisk together the flour, salt, and black pepper until combined.
- In a medium saucepan, bring the water to a boil, and then add in the butter and stir gently until it melts. Do not let the water boil off, but as soon as the butter is melted, reduce the heat to low.
- Add the flour mixture all at once into the pot, and stir vigorously, with a wooden or silicone spoon, over medium heat, until the dough begins to form a ball and pull away from the edges. Remove from the heat and let cool for about 10 minutes.
- Add the eggs one at a time, stirring each one in completely until the mixture is smooth, using a wooden or silicone spoon.
- Transfer the batter to a piping bag, if you desire. Pipe or spoon the batter into 1-inch dollops, about 2-inches apart. These will puff up and spread while they bake.
- Bake for 20-25 minutes, until fluffy and dark golden brown. Immediately move to a cooling rack and allow to cool completely to room temperature before filling.
Egg Salad Filling
- Add the eggs to a large pot, and cover them with lukewarm water, with about an inch to spare. Over high heat, bring it to a boil. Once at a rolling boil, remove from the heat. Cover the pot, and leave to cook for 12 minutes.
- Carefully drain the eggs and run them under cold water until they are cool enough to handle. Peel each one, using running cool water to help you easily remove the shells.
- Add the peeled eggs into a medium bowl. Use a pastry blender, large serving fork, or potato masher to smash the eggs into small pieces.
- Add in the mayo, dill weed, salt, pepper, onion powder, and celery seed, starting with the lower amounts listed. Stir to thoroughly combine. Then taste and add more of anything as needed. If the salad feels dry, add more mayo a spoonful at a time.
- Use a serrated knife to cut of the top ⅓ of each cream puff. Add about 1 teaspoon egg salad onto the bottom piece, and place the top on at slight angle so the egg salad shows through. Sprinkle with paprika as desired.
Notes
Make ahead tips:
- Hard boiled eggs can be made in advance and stored with the shells on in the fridge for up to a week. I like to use a standard egg holder that is clearly marked. Peeled eggs can also be stored in a sealed container, and should be kept moist with a damp paper towel underneath and on top.
- The egg salad can be stored in the fridge for 2-3 days. Fresh egg salad should stay at room temperature for no more than an hour before storing. Eat within an hour of removing them from the fridge.
- You will need to eat or freeze the cream puff shells within one day of baking. To freeze the uncut and empty shells, place them on a baking sheet, and freeze overnight. Then transfer to a zip-top bag to store for up to three months. To reheat, let the shells thaw on a baking sheet, and then bake at 350F for 10 minutes.
- Once filled, serve and eat the finished cream puffs within an hour. I do not recommend storing these. If transporting or leaving on a buffet, use ice packs to keep them cool.