2/3 cup bottled creamy herb dressing
1/4 cup parsley, snipped
2 tablespoons minced onions
1 teaspoon salt
12 eggs, hard cooked — chopped
1/3 cup celery — chopped
8 slices bacon, cooked crisp — drained and crumbled
Cream Puffs: 1 cup water
1/2 cup butter
1 cup flour
dash salt 4 eggs
Salad: Beat together dressing, parsley, onion and salt. Stir in remaining ingredients except cream puffs. Cover and chill to blend.
Cream Puffs: Bring water and butter to rolling boil in heavy saucepan. Remove from heat. Add flour and salt, stirring vigorously until mixture forms a ball. Add eggs, one at a time, beating well after each addition until dough is smooth and a small quantity of dough stands erect when scooped on the end of a spoon. Drop by scant 1/4 cupful onto lightly greased baking sheet. Bake in preheated 400? oven 35 to 40 minutes. When cool cut off tops of shells and scoop out insides. Fill with chilled Salad.