Ingredients20 m servings 123 cals
- 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 water, cool and peel.
- In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
- Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.
Per Serving: 123 calories; 10.8 g fat; 1.7 g carbohydrates; 4.6 g protein; 48 mg cholesterol; 332 mg sodium. Full nutrition
ReviewsRead all reviews 15
YUMMY! This is almost exactly what my grammy made for me as a kid. The only thing I changed was I added a bit of mustard. And dill pickles, not sweet. I didn't really go by the measurements just...
My Mother always made this for our school lunches and now I make it but I add salt,pepper,onion,and sweet pickle relish. I don't measure anything I have made it for so long that I just guess. I ...
I think this is the kind of recipe that appeals mostly to those who have grown up eating it. My mom made this dish often when we were little and occasionally she would switch it up a bit by chop...
Maybe it was the brand of bologna that I used but the spread turned out to be not quite as good as I thought.
Surprisingly good. I used dill pickles instead of sweet (personal preference. I didn't measure anything I just threw enough together to make a nice snack.
I enjoyed this as a quick lunch with my Magic Bullet! This recipe can be changed in so many ways with anything that you like in a sandwich.
Just like Mom used to make. I substituted ham for the bologna and used Miracle Whip instead of mayo.
I made this early this morning and whirred it in my food processor before letting it set in the fridge. The only changes I made was using dill pickles instead of sweet and I added a quarter of a...