Horseshoe Eggs

The Following is a recipe attempt from Boricua Soul Cookbook Club member Rebecca Morrison:


This unusual concoction is called Horseshoe Eggs (discovered by Flora.) Bessie L. Munson included the recipe in Bless the Cook, published in 1978 in Arlington, TX.
In addition to writing the cookbook, she catered parties for governors, national leaders and Hollywood celebrities, taught cooking classes in Arlington, and helped plan and cook with emotionally troubled girls in Los Angeles.

Horseshoe Eggs (no explanation given for the name or for Flora) is basically a variation on deviled eggs baked with cheese and served hot.

A dozen hard boiled eggs are mashed through a potato ricer, saving four of the whites of the cooked eggs. These are quartered and placed in the bottom of a buttered baking dish.
Six tbsp. mayonnaise

4 tbsp. A-1 Sauce,

2 1/2 tbsp. prepared mustard,

3 tbsp. Worchestershire Sauce,

1 tbsp. butter,

a dash of cayenne pepper,

salt and black pepper are mixed into the mashed eggs.

The mixture is poured on top of the egg whites, topped with 2/3 cup grated American cheese, and baked at 350 degrees until the top is browned. And be sure to “Serve hot!”

I am not the savviest cook, so I wasn’t sure if this was intended as a hot dip or a baked dish. It definitely turned out to be a hot dip. Also the butter mixed into the eggs made it a bit greasy. Maybe it was meant to be used only to butter the baking dish?

I improvised and used Colby Jack cheese on top instead of American. And I added crackers to the serving dish.

This recipe is found in Toni Tipton-Martin’s The Jemima Code, Two Centuries of African American Cookbooks.

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