Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a Good dish, deviled ham puffs. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Deviled Ham Puffs is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Deviled Ham Puffs is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have deviled ham puffs using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Deviled Ham Puffs:

1. Take 12.75 oz canned deviled ham
2. Prepare 1/3 cup sour cream
3. Prepare 1 tbsp prepared horseradish
4. Take 3/4 tsp onion salt
5. Make ready 3/4 tsp black pepper
6. Make ready 1 cup water
7. Take 1/2 cup butter
8. Make ready 1 cup all purpose flour
9. Get 1/2 tsp salt
10. Take 4 eggs or equivalent of egg substitute

Steps to make Deviled Ham Puffs:

1. In medium bowl, combine deviled ham, sour cream, horseradish, onion salt, pepper. Mix well. You can add less onion salt/pepper, if you don't like that much in there. Could add a little at a time until you reach the amount you would like. Chill this mixture, covered, for at least 1 hour.
2. Preheat oven to 400 degrees.
3. Place water & butter in a medium saucepan. Bring to a rolling boil over high heat. Reduce heat to low. Gradually stir in salt & flour, stirring continually. Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs. Beat until dough is smooth & glossy.
4. Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed & golden brown, about 25 minutes. Remove to wire racks to cool.
5. Cut off the top of each puff & reserve. Spoon 1 rounded teaspoonful of deviled ham mixture into each puff. Replace each top. Serve.
6. Note: You can use these puffs for any filling you like, whether savory or sweet.

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