The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.
Place eggs in a small pot, and cover with cold water by 1 1/2 inches. Bring to a boil, then remove from heat. Cover, and let stand for 12 minutes. Rinse with cold water, peel, and chop.
Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter,sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.