Place eggs in saucepan cover with water an inch and a half higher then eggs
Add 1 Tsp white vinegar
Bring to boil
Remove from heat let rest for 15 minutes
Move eggs to ice water bath let cool 10 minutes
Peel eggs and chop
Wash bibb leaves and dry completely
Place lettuce on plate arrange with tomato wedges cucumber slices and almonds top with egg crumbles
Sprinkle horseradish root dressing over top and serve