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

Add butter to boiling water. Add flour and salt; stir vigorously, stirring until mixture leaves sides of pot. Cool for 1 minute. Add eggs, one at a time, beating after each addition until smooth. Drop dough with a wet tablespoon onto a greased cookie sheet about 2 inches apart. Bake at 450 degrees for 10 minutes and 325 degrees for 25 minutes. Cool. Cut and fill with whipping cream or egg salad mixture.

CREAM FILLING FOR CREAM PUFFS:

2 c. milk
1 (8 oz.) pkg. cream cheese
1 reg. pkg. instant vanilla pudding

Gradually add 1/2 cup of milk to cream cheese. Mix well. Add pudding mix and remaining milk. Beat slowly 1 minute. Cover and chill.