If you don’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’t like it).
3 (4 1/4-ounce) cans deviled ham
1/3 cup sour cream
1 (2-ounce) jar pimientos, drained
1/4 cup minced celery
1 tablespoon prepared horseradish
3/4 teaspoon onion salt
3/4 teaspoon black pepper
1 cup water
8 tablespoons (1 stick) butter
1 cup all-purpose flour
1/2 teaspoon salt
4 large eggs
Combine deviled ham, sour cream, pimientos, celery, horseradish, onion salt and pepper in a medium bowl and mix well. Chill, covered, for 1 hour.
Preheat the oven to 400°F.
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.
Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed and golden brown, about 25 minutes. Remove to wire racks to cool.
Cut 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.