Preheat oven to 375° F. Heat water and butter/margarine to a rolling boil in saucepan.
Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety.
Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.

NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings.
(6 servings)

Corned Beef Filling:
1 can (12 oz) corned beef
2 Tbsp. Dried french onion soup mix 1 1/4 cup sour cream

Deviled Ham Filling:
1 can (2 1/2 oz) deviled ham
1 pkg. (3 oz) soften cream cheese
1 Tbsp. Chili sauce
1/2 tsp. Prepared mustard

Spinach Filling:
1 Box (10 1/2 oz) frozen chopped thawed and drained well spinach
1 1/2 cup Sour cream
1/2 cup Salad dressing
1 pkg. Vegetable dry soup mix
1 cup Chopped water chestnuts/ almonds