Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Swiss cheese, cubed |
| 6 eaches | Egg |
| 1½ teaspoon | Mustard, dry |
| 1 teaspoon | Horseradish |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ⅛ teaspoon | Cumin, ground |
| ½ cup | Sour cream |
Hard boil eggs and chop. Mix cheese and eggs in a bowl. Combine sour cream, mustard, horseradish, salt, pepper and cumin; Fold in cheese and egg mixture. Refrigerate about 1 hour. Serve on a bed of lettuce.
A favorite of the New York Times editorial staff.