Bologna Salad Sandwich Spread I

Bologna Salad Sandwich Spread I

37 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    2 h 40 m
KUMLA
Recipe by  KUMLA

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

Directions

  1. 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.
  2. Grind the bologna and eggs in a meat grinder with a medium blade.
  3. 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.

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Reviews (37)

Rate This Recipe
COOKINGMAMA1
37

COOKINGMAMA1

My mother used to make this for us, for sandwiches. Instead of salad dressing, she used mayo & mixed everything up the same. I, also, have been feeding this to my family for years. It's just so good & great on crackers too.

CHRISTEEJO
27

CHRISTEEJO

Our entire family enjoys this reipe! I like the amount of eggs give (I could never get it right before!) And I like the information on how to boil the eggs.

QUIDDITY
22

QUIDDITY

Oh wow! I thought my grandmother was the only one to make this stuff. If my dad and I are visiting at the same time, you'll always find one of us sneaking to the kitchen to get a bit of it. I've tried to duplicate it but still have never gotten it right. She uses Miracle Whip thinned with a teeny bit of milk, and just chops up sweet pickles while processing the bologna and eggs. I have a container of it in my fridge right now. This may sound strange, but the best way to eat this in a sandwich is with a few potato chips right in there with the bologna salad.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 64 cal
  • 3%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 3.1 g
  • 1%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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