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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.

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.



1 lb.bologna

4 boiled eggs

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3-4 sweet pickles

Salad dressing or mayo



Grind bologna,( I just diced it real small then take a fork and mash it the rest of the way) eggs and pickles.

Mix together and add enough salad dressing or mayo to moisten.

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