Russian Eggs - cooking recipe

Ingredients

12 eggs, boiled and sliced lengthwise
Giles horseradish sauce
prepared mustard
1 c. cream, whipped
1 c. Hellmann's mayonnaise
dash of red pepper
1 Tbsp. Worcestershire sauce
1 Tbsp. onion juice

Preparation

Make deviled eggs using the horseradish sauce and mustard (no quantities given).
Place eggs in a 9 x 13-inch Pyrex.
Mix together the remaining ingredients and pour
over the eggs.
Store in refrigerator at least 6 hours or longer.