Ted Allen's chile-cheddar deviled eggs from Food Network Magazine, April 2011 (page 131) by Ted Allen

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Notes about this recipe

  • spharo00 on March 09, 2012

    I liked the spicy aspect of these but did not enjoy biting into the seeds and chunks of the chipotle peppers. It was too much, even after I had chopped them. I probably won't make these again, but if I do I will definitely puree the chipotle chiles and remove all of the seeds beforehand.

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