Russian Creamed Eggs

Number of Servings: 6-8

8 Oz. Heavy cream
3 Tbsp. Honey
2 Tsp. Horseradish or more to taste
12 Hard boiled eggs, sliced

Combine cream, honey and horseradish in large bowl. Peel eggs and slice into Å-inch slices using egg slicer. Add eggs to cream mixture and mix gently to incorporate about 1/4 of the yolks into the sauce. Serve as a side dish with baked ham.