3 (4-1/2 oz.) cans deviled ham
1/3 cup sour cream
1 (2-oz.) jar pimientos, drained
1/4 cup minced celery
1 Tbsp. prepared horseradish
3/4 tsp. onion salt
3/4 tsp. pepper
1 cup water
butter, one stick
1 cup all-purpose flour
1/2 tsp. salt
4 large eggs
Preheat the oven to 400 degrees
Combine the first seven ingredients mix well. Cover and chill for one hour.
Place the water and butter in a medium saucepan, bring to a boil. Gradually stir in flour and salt stirring constantly. Reduce heat and cook stirring constantly until mixture forms a ball, about one minute. Remove from heat, add eggs and beat until dough is smooth and glossy.
Drop by rounded tsps. onto baking sheet. Bake puffs until puffed and golden brown for 25 minutes. Remove to wire wrack to cool.
Cut off the top of each puff and reserve. Remove soft center and discard. Spoon 1 rounded tsp. of deviled ham mixture into each puff. Replace the tops.
This is a good party dish.