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.