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Ham Salad Spread in Puff Shells
2 pounds cooked ham
3 eggs, hard-cooked
2 ounces onion, finely chopped
4 ounces pickle relish
1 to 1 1/2 cups mayonnaise or salad dressing
100 miniature puff shells
Grind ham coarsely. Peel eggs and chop coarsely.
Combine all ingredients. Mix lightly.
Refrigerate and remove small amounts of filling as necessary for production.
Fill puff shells and arrange on serving platter.
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