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With Easter being just around the corner, I have created this delicious appetizer which is appealing enough for a holiday party – Egg Salad Profiteroles.
Hi, my friends. I know I ask this way too often, but can you believe it’s almost Easter? Just recently I asked the similar question in different contexts. Can you believe it’s Christmas already? Can you believe it’s Valentine’s day? Trust me that very soon we will be saying this about Christmas again.
Oh well. Let’s talk about Easter and these Egg Salad Profiteroles. We don’t really celebrate Easter. It’s a lovely holiday, but we do not have any established traditions. On the other hand, Easter is also about delicious food, and you can rely on me here!
I rarely make traditional Easter recipes (Well, it would be hard to choose one as there are so many unique recipes from different countries), and I almost never baked a traditional Easter bread or cake. Normally, we go with something simple like a salad, asparagus, or deviled eggs. This year I wanted to create something special for you guys.
Sweet or savory? Having had a few thoughts, I narrowed down all my ideas to only two: profiteroles (As you may remember, I’ve been having a choux pastry kick lately) and deviled eggs (an unusual choice, eh?). Since I was planning to post this recipe for Tuna Deviled Eggs, I thought I should probably pick profiteroles.
Agreed. However, I still had an important question – what kind?
Wait. Why choose between choux pastry and eggs when you combine two things together? Egg Salad Profiteroles to be!
Right now, while writing this text, I’ve got a glimpse of another good idea – carrot cake profiteroles!
Egg Salad Profiteroles
Anyway, I have shared a couple of recipes for profiteroles with a sweet filling, but I think I did like this savory even more. And savory profiteroles are so versatile. I can give you a few dozens of ideas right now (But I won’t because I am a greedy guy haha). Okay, sometimes I am a nice guy. Here we go:
- cream cheese and smoked salmon / chopped shrimp
- ricotta, lemon, and herbs
- cream cheese and sun-dried tomatoes
- shredded chicken and cream cheese
- pesto combined with mild soft cheese
That’s clearly not even a dozen of ideas, but the greedy part has just won :)
(Nope indeed. You can create dozens of new ideas by mingling those.)
These Egg Salad Profiteroles turned out so delicious that I will definitely be making savory choux pastry this year. And please join me on this tasty journey. Promise?
- 2/3 cup (160 ml.) water
- 80 gr. butter, at room temperature, cubed
- 2/3 cup (100 gr) pastry flour, sifted
- 3 eggs, at room temperature, divided
- oil/cooking spray, for greasing
- 4-5 hard boiled eggs, cooled, peeled, and grated
- 1/2 cup grated cheddar (smoked cheddar would be great)
- 2-3 tbsp plain yougurt
- 2 tbsp sweet mustard
- 1/2 - 1 tbsp chopped green scallions (optional)
- 1/2 tsp smoked paprika
- pinch of black pepper
- Preheat oven to 200 degrees C (400 degrees F). Brush a baking tray with the oil/spay. You can use parchment too.
- Whisk one and two remaining eggs in two separate small bowls. Set aside.
- Place the water and cubed butter in a medium saucepan over medium heat and cook, stirring, for about 3-4 minutes or until the butter has melted. Do not cook at higher heat and do not allow to boil as this makes more water to evaporate.
- Add the sifter flour to the butter mixture at once and beat with a wooden spoon until well combined.
- Place over low medium heat and cook, stirring, about 1-2 minutes or until the mixture starts to come away from the side of the saucepan.
- Remove from heat and let cool about few minutes.
- Stir in the 2 eggs into the mixture while vigorously beating with a wooden spoon. Add a little (about 1 - 1,5 tbsp) of the remaining one egg.
- Beat about 1 minute until the mixture is glossy and holds its shape.
- Spoon out / pipe the mixture onto the tray, about 1,5 inch apart. The size is up to you, but I recommend making them slightly larger than for sweet filling, something between 1,5 and 2 inches. Brush the tops with the remaining egg.
- Bake in the preheated oven for about 10 minutes then reduce heat to 170 degrees C and bake for another 15 minutes. Do not open the oven's door while baking!
- Once you have baked them for about 25 minutes, it's now safe to open the door and take a look. The profiteroles should be golden and looking dry from outside. I always cut one of the profiteroles in half and check how moist it's from the inside. It should be only slightly moist. If they are still too moist, decrease heat to about 120 degrees and let them stand for about 10 minutes.
- Turn off the oven and leave the profiteroles inside for another 10-15 minutes then remove them from the oven and let completely cool.
- For a salad, in a bowl combine the grated eggs, cheddar, yogurt, mustard, pepper, paprika, and scallions and mix until well combined.
- Cut off the top of the profiteroles and fill them with the egg salad.
- You can serve them immediately or leave in the fridge for 1-2 hours (That won't make them mushy).