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.