CHICKEN PUFFS

3 c. cubed cooked chicken
1 1/2 c. diced celery
1/4 c. chopped onion
3 hard cooked eggs, chopped
3 sweet pickles, chopped
1 tsp. salt
1/4 tsp. pepper
2/3 c. real mayonnaise

PUFF PASTRY:

1/2 c. butter
1 c. boiling water
1 c. flour
1/4 tsp. salt
4 eggs

Heat oven to 400 degrees. Melt butter in boiling water; add flour and salt all at once. Stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool slightly. Add eggs, one at a time, beating after each addition until smooth.

Drop by tablespoonfuls 3 inches apart on greased cookie sheet. Bake until golden brown and puffy, about 30 minutes. Remove from oven. Split and cool on rack.

Mix chicken salad ingredients. Fill puffs with chicken salad and serve. Serves 24.