1/2 lb Swiss cheese, cubed
6 Egg
1 1/2 t Mustard, dry
1 t Horseradish
1/2 t Salt
1/8 t Pepper
1/8 t Cumin, ground
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.