Swiss-Cheese Salad

Think of this as the egg salad’s bolder, more interesting cousin. Cubed Swiss cheese and chopped hard-boiled eggs get folded into a tangy sour cream dressing with mustard, horseradish, and a surprising pinch of cumin that ties everything together.

The dressing here does the real work. Horseradish brings a sharp bite that cuts through the richness of the cheese and sour cream, while cumin adds an earthy warmth you wouldn’t expect in a cold salad. After an hour in the fridge, those flavors meld and the whole thing firms up into a scoopable, satisfying dish.

Serve it mounded on butter lettuce or sturdy romaine. It also works stuffed into a tomato half or scooped onto crackers as an appetizer.

Chef Tips

• Cut the cheese into small, uniform cubes so every bite has a good ratio of cheese to egg
• Don’t skip the chill time. That hour in the fridge lets the dressing thicken and the horseradish mellow just slightly
• Use prepared horseradish from a jar, not the creamy sauce. You want that clean, sharp heat

Variations

• Smoky version: Add a pinch of smoked paprika to the dressing for a deeper flavor
• Herb lift: Stir in chopped fresh chives or dill right before serving
• Swap the cheese: Gruyere works beautifully here if you want a nuttier, more complex bite