Chicken Salad Cream Puffs

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 cup water
• 2 tablespoons margarine
• 2 egg whites
• 1 egg
• Vegetable cooking spray
• Chicken Salad

Preparation

1. Combine the first 3 ingredients, and set aside. Combine water and margarine in a medium saucepan, and bring to a boil. Reduce heat to low; add the flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat, and let cool 5 minutes.
2. Add egg whites and egg, 1 at a time, beating vigorously with a wooden spoon until smooth. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, and pipe 30 (1 1/2-inch-round) mounds onto a baking sheet coated with cooking spray. Bake at 425° for 10 minutes. Reduce oven temperature to 350°, and bake an additional 10 minutes; let cool completely on a wire rack.
3. Cut tops off cream puffs; fill each cream puff with 1 tablespoon Chicken Salad. Serve immediately.