Deviled Puffs

"Somewhere between Betty and Mom, an essential ingredient went missing . . . but never fear! I did some online research to get help, and found the same recipe from 'Source unknown' at http://fitdv.myrecipefriends.com/. The ingredient and directions in BOLD CAPS will improve your results rather dramatically."--Ronnie

1 cup water
1/2 cup butter or margarine
1 CUP FLOUR
4 eggs
3 (4-1/2 ounce) cans deviled ham
1 tablespoon prepared horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup sour cream

Preheat oven to 400 degrees F. Heat water and butter to rolling boil in 3-quart saucepan. STIR IN FLOUR. Stir vigorously over low heat until mixture forms ball (about 1 minute). Remove from heat. Beat in eggs all at once until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake about 25 minutes until puffed, golden brown, and dry. Cool on wire racks away from drafts. Blend deviled ham, horseradish, pepper, onion salt, and sour cream; refrigerate. Just before serving, cut tops off puffs with sharp knife. Remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful of ham mixture.

Makes about 6 dozen appetizers.

(from Betty H.)