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Bologna Salad Sandwich Spread II

Bologna Salad Sandwich Spread II

  • Prep

    20 m
  • Ready In

    20 m
MAGNOLIA

MAGNOLIA

This sandwich spread is a recipe from my mother and a favorite in our house.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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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 water, cool and peel.
  2. In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Donnadeety
24

Donnadeety

5/10/2007

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 also grind everything with a food grinder. Love It

Mellissa D
24

Mellissa D

11/18/2004

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 kind of made as much as I need for that day and mix it until it "looks good". I love these so much I had to have them at my wedding! I bet this had to be the oddest request a wedding caterer ever had for a finger food buffet.

LINDA MCLEAN
11

LINDA MCLEAN

5/4/2006

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 chopping the bologna and eggs, adding minced onion and mixing it with an oil and vinegar dressing. My grandfather was a butcher so we always had good German bologna in the house. If you're lucky enough to have a German butcher store in your area, I'd suggest going for the couple of extra bucks instead of using bologna from the grocery store. Haven't had this in years and I must say, it brought back a lot of memories. Thanks so much Margaret!

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