A tangy appetizer, Russian Eggs makes a delightful start to a dinner.
4 hard-boiled eggs, thinly sliced
2 medium-sized cooking apples, cored and thinly sliced
3 fl. oz. mayonnaise
3 A. oz. sour cream
1 tablespoon cold Horseradish
½ teaspoon salt
½ teaspoon cayenne pepper
Arrange the egg and apple slices decora-tively on a serving dish and set aside.
In a small mixing bowl, combine the mayonnaise, sour cream, horseradish sauce, salt and cayenne, beating with a fork until the ingredients are well blended. Taste the dressing and add more seasoning if necessary.
Spoon the mixture over the egg and apple slices and chill in the refrigerator for 30 minutes before serving.