Bologna Salad Sandwich Spread I

    25 mins

    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.

    43 people made this

    Makes: 48 servings

    • 4 eggs
    • 1 (16 ounce) package bologna
    • 1 (16 ounce) jar creamy salad dressing
    • 1 cup sweet pickle relish

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    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 in English (44)


    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.  -  27 Apr 2002  (Review from Allrecipes US | Canada)


    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.  -  12 Jun 2001  (Review from Allrecipes US | Canada)


    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.  -  01 Nov 2003  (Review from Allrecipes US | Canada)