Cut 5 hard-boiled eggs into 4 wedges each, then cut each wedge in 1/2 widthwise. Arrange on lettuce-lined serving dish, taking care that yolks do not separate from whites.

Coarsely grate 2 peeled apples and sprinkle with lemon juice so they don't turn dark. Spread grated apples over eggs and dress with about 3/4 cup sour cream & horseradish sauce.