1/2 lb. cubed Swiss cheese
6 eggs
1 1/2 tsp. dry mustard
1 tsp. horseradish
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground cumin
1/2 c. 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.