Profiteroles with egg salad filling

2 servings
25 min
20 min
Very Easy


Number of serving: 2
1/2 cup all purpose flour

1/2 tsp granulated white sugar

1/4 tsp salt

1/4 cup unsalted butter

1/2 cup water

egg salad filling

3 hard-boiled egg

1/4 cup mayonnaise

3 Tbsp chopped green onion

salt and pepper to taste


  • Preheat oven to 200 C. Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
  • Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
  • Transfer mixture to a bowl and cool slightly, 2 to 3 minutes. Add eggs 1 at a time, beating well with an electric mixer after each addition.
  • Transfer warm mixture to pastry bag and pipe 12 mounds of dough 1 inch apart on baking sheet. Bake for 15 minutes and then reduce the oven temperature to 180 C.
  • Bake for a further 15 minutes until puffed and golden brown. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 10-15 minutes. Cool on sheet on a rack.
  • Carefully mix all ingredients. Split the pastry shells in half, fill the bottom halves of the shells with the egg salad filling and replace the top.


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