Gluten-Free Cream Puffs with Green Goddess Egg Salad, Bacon & Scallions

Savory cream puffs are the party trick nobody expects from a gluten-free kitchen: crisp choux shells packed with herby green goddess egg salad and crumbled bacon. They look like they came from a caterer and disappear twice as fast.

Yield: 24 savory puffs · Time: 1 hr 30 min

Ingredients

• 1 batch gluten-free choux paste (1/2 cup water, 1/2 cup milk, 1/2 cup butter, 1/4 tsp salt, 1 cup GF flour blend, 4 eggs)
• 8 hard-boiled eggs, chopped
• 1/3 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/2 cup packed herbs (parsley, chives, tarragon), minced
• 1 tbsp lemon juice
• 1 anchovy or 1 tsp capers, minced (optional)
• 6 slices bacon, cooked crisp and crumbled
• 3 scallions, sliced
• Salt and pepper

Directions

1. Make the choux: boil liquids with butter and salt, stir in the flour blend over heat, then beat in eggs one at a time.
2. Pipe 1 1/2-inch mounds and bake at 400°F (200°C) for 15 minutes, then 350°F (175°C) for 15 more. Cool.
3. Stir the eggs with mayo, yogurt, herbs, lemon, and anchovy; season well.
4. Fold in most of the bacon and scallions.
5. Split the puffs, fill generously, and cap with the reserved bacon and scallions.

Pro tip: Fill no more than an hour ahead — the shells stay crisp and the salad stays perky.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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