Directions

1. Preheat the oven to 425 °F and line a large baking sheet with parchment paper.

2. In a medium saucepan, place the butter, ½ cup water, and ¼ teaspoon salt and bring to a boil over medium heat.

3. Add flour and stir until the mixture becomes homogeneous and smooth.

4. Continue stirring for about 1 minute, and transfer the mixture to a large bowl. Let it sit for about 15 minutes or until cool to the touch.

5. Add eggs one at a time. Using a wooden spoon, beat until the mixture is smooth.

6. Add the cheese and ⅛ teaspoon of pepper.

7. Using a 1-tablespoon cookie scoop, make small balls of the mixture and drop them on the prepared baking sheet 2-inch apart.

8. Bake for 10 minutes, and rotate the baking sheet.
9. Reduce the heat to 350 °F and continue baking for another 15 minutes or until light golden brown.

10. Transfer the cheesy puffs to a wire rack to cool down. Then, start decorating.

11. To make the eyes, use a drop of cream cheese to attach a cucumber slice to the top of each cheese puff. Then, place a pimiento-stuffed olive slice on top of each cucumber.
12. Using ketchup, draw squiggly lines on each cheese puff to resemble bloodshot eyes.