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.