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.