1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 Eggland's Best Eggs
4 Eggland's Best Hard-Cooked Peeled Eggs, finely chopped
1 can (6 ounces) lump crabmeat, drained
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons prepared horseradish, drained
Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops. Yield: 8 dozen.