Rating: 4.5 stars 4.2
66 Ratings
  • 5 star values: 33
  • 4 star values: 25
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1

A girlfriend's mom made this spread years ago for our Teen Club Luncheon back in Iowa in the 50's. I asked her to tell my Mom how to make it. I made the recipe for my kids while they were growing up & they still love it. Sweet relish and eggs round out the flavor of bologna in this simple but delicious spread. Serve it on cocktail toast, or use it in sandwiches. The amount of egg, creamy salad dressing and relish should be adjusted to taste.

Recipe Summary

prep:
20 mins
additional:
2 hrs 20 mins
total:
2 hrs 40 mins
Servings:
48
Yield:
6 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

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  • Grind the bologna and eggs in a meat grinder with a medium blade.

  • In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.

Nutrition Facts

64 calories; protein 2g; carbohydrates 3.1g; fat 4.8g; cholesterol 24.1mg; sodium 235.5mg. Full Nutrition
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