Sunny Egg Salad In Cream Puffs

2/3 cup bottled creamy herb dressing

1/4 cup parsley, snipped

2 tablespoons minced onions

1 teaspoon salt

12 eggs, hard cooked -- chopped

1/3 cup celery -- chopped

8 slices bacon, cooked crisp -- drained and crumbled

Cream Puffs: 1 cup water

1/2 cup butter

1 cup flour

dash salt 4 eggs

Salad: Beat together dressing, parsley, onion and salt. Stir in remaining ingredients except cream puffs. Cover and chill to blend.

Cream Puffs: Bring water and butter to rolling boil in heavy saucepan. Remove from heat. Add flour and salt, stirring vigorously until mixture forms a ball. Add eggs, one at a time, beating well after each addition until dough is smooth and a small quantity of dough stands erect when scooped on the end of a spoon. Drop by scant 1/4 cupful onto lightly greased baking sheet. Bake in preheated 400? oven 35 to 40 minutes. When cool cut off tops of shells and scoop out insides. Fill with chilled Salad.