{"id":178,"date":"2013-03-18T19:25:00","date_gmt":"2013-03-19T01:25:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/03\/18\/deviled-ham-puffs"},"modified":"2013-03-18T19:25:00","modified_gmt":"2013-03-19T01:25:00","slug":"deviled-ham-puffs","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=178","title":{"rendered":"Deviled Ham Puffs"},"content":{"rendered":"<p><\/p>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">If you don&#8217;t like deviled ham, you can use other types of meat. I have used deviled chicken and leave out the celery (only because I don&#8217;t like it).<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\"><\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">Ingredients:<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">3 (4 1\/4-ounce) cans deviled ham<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">1\/3 cup sour cream<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">1 (2-ounce) jar pimientos, drained<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">1\/4 cup minced celery<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">1 tablespoon prepared horseradish<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">3\/4 teaspoon onion salt<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">3\/4 teaspoon black pepper<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">1 cup water<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">8 tablespoons (1 stick) butter<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">1 cup all-purpose flour<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">1\/2 teaspoon salt<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">4 large eggs<\/div>\n<div style=\"font-size:12pt;margin:0;\"><\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">Step-by-Step<\/div>\n<div style=\"font-family:Calibri;font-size:11pt;margin:0;\"><\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">Combine deviled ham, sour cream, pimientos, celery, horseradish, onion salt and pepper in a medium bowl and mix well. Chill, covered, for 1 hour.<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">Preheat the oven to 400\u00b0F.<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">Place the water and butter in a medium saucepan. Bring to a rolling boil over high heat. Gradually stir in flour and salt, stirring continually. Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs and beat until dough is smooth and glossy.<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed and golden brown, about 25 minutes. Remove to wire racks to cool.<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0;\">\ufeffCut off the top of each puff and reserve. Remove soft center and discard. Spoon 1 rounded teaspoonful of deviled ham mixture into each puff. Replace each top.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>If you don&#8217;t like deviled ham, you can use other types of meat. I have used deviled chicken and leave out the celery (only because&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-178","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-2S","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=178"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/178\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}