Ingredients:
1 pound (450 g) bologna (chunk or ring style)
3 large hard-boiled eggs, peeled
1/2 cup mayonnaise (more or less to taste)
2 tablespoons sweet pickle relish (or chopped sweet pickles)
1 tablespoon yellow mustard (optional for extra tang)
1/4 cup finely chopped onion (optional)
Salt and black pepper to taste
Directions:
- Prepare Bologna and Eggs:
Cut the bologna and hard-boiled eggs into chunks small enough to fit into a food processor. - Grind or Chop:
Place bologna and eggs in a food processor.
Pulse until finely chopped — not pureed, but finely minced.
(If you don’t have a food processor, finely chop everything by hand or run through a meat grinder.)
- Mix the Salad:
Transfer the chopped mixture to a large bowl.
Add mayonnaise, sweet pickle relish, and mustard.
Stir until well combined and creamy.
Adjust the amount of mayo to reach your preferred texture — some like it thicker, others creamier. - Season:
Add salt and pepper to taste.
Mix again until everything is evenly coated. - Chill:
Cover the bowl and refrigerate for at least 1 hour before serving.
(This helps the flavors blend together beautifully.)
Serving Ideas:
Spread on sandwich bread, toast, or crackers.
Serve as a dip with veggie sticks or chips.
Use as a filling for wraps or sliders.
Storage:
Store in an airtight container in the refrigerator for up to 3–4 days.
Stir before serving again, as the mixture can separate slightly.