Creamy bologna salad made with bologna, hard-boiled eggs, sweet pickle relish, and mayonnaise—an old-school comfort spread that’s fast and nostalgic.

Let’s just get this out of the way—Bologna Salad is one of those recipes that doesn’t try to impress you. It’s not trendy. It’s not photogenic in a “put it on Pinterest with linen napkins” kind of way. And yet… here we are, still making it. Still craving it. Still defending it to people who’ve never tried it and are very suspicious. Sound familiar?

If you grew up with bologna salad, you probably don’t even question it. You see it, you eat it. End of story. If you didn’t? I get the hesitation. I really do. But stick with me for a minute.

I don’t remember the first time I had Bologna Salad, and that feels important. It was always just… there. In the fridge. In a plastic container that had definitely lived a few lives before holding bologna salad. Usually around holidays, card nights, or random Sundays when everyone was tired and no one felt like cooking.

I remember standing in my grandparents’ kitchen, opening the fridge, spotting it, and thinking, okay, lunch is handled. Crackers if I wanted something snacky. Soft white bread if I was really committing. No one ever explained it. No one wrote it down. It just existed—and somehow tasted the same every single time.

Now when I make Bologna Salad, it hits that same nerve. Comfort. Familiarity. A little bit of “why do I love this so much?” And honestly, I’m okay not having a perfect answer.

Why you’ll Love this Bologna Salad?

Here’s my not-so-confident but very real opinion: Bologna Salad survives because it’s easy and comforting in a world that is… neither. It takes about five minutes. It costs next to nothing. It doesn’t require measuring cups with tiny lines you squint at under bad lighting. You just toss things in and pulse until it looks right.

The creamy texture, the saltiness of the bologna, the soft eggs, that little sweet pop from the relish—it’s balanced in a way that feels accidental, not engineered. And I think that’s why it works. It doesn’t try to be clever. It just shows up and feeds people.

Do I make it all the time? No. Do I weirdly crave it sometimes? Absolutely.

Ingredient Notes

This Bologna Salad recipe only has a handful of ingredients, which means you actually notice each one. No hiding behind spices or sauces here.

• Bologna is the backbone. Regular bologna is perfect—don’t overthink it. Beef, pork, whatever you grew up with. “Old-fashioned” bologna just feels right, even if that’s mostly in my head.
• Hard-boiled eggs give the salad body and richness. Without them, it tastes flatter. With them, it feels filling and soft in the best way.
• Sweet pickle relish is the personality. Too much and it’s weird. Too little and something feels missing. This amount hits that sweet-tangy balance.
• Mayonnaise pulls everything together. I always start with the listed amount, then pause and think… does this feel like enough? Sometimes yes. Sometimes I add a spoon more.

And no, it doesn’t need seasoning. That surprises people. It just… doesn’t.

How to Make Bologna Salad?

1. I start with the eggs, because that’s the only “cooking” part. Cold water, bring it to a rolling boil, turn the heat off, and let them sit. I’ve done it this way forever. Is it the only method? Probably not. Does it work every time? Yep.
2. Once the eggs cool, I peel them—badly, usually—and roughly chop them. They don’t need to look pretty. Into the food processor they go. Then I add the bologna, cut into chunks that feel reasonable at the time. Relish goes in next, followed by the mayo.
3. Then I pulse. Not blend nonstop—pulse. I stop, look, scrape the sides, pulse again. I’m aiming for something spreadable but not baby-smooth. A little texture makes it feel homemade. When I catch myself thinking, okay yeah, I’d eat that, I stop.

That’s it. No drama.

Storage Options

Bologna Salad keeps well in the fridge for about 3 to 4 days in an airtight container. I always give it a quick stir before serving because it settles a bit. Totally normal. I don’t freeze it—mayo and eggs don’t come back the same, and it’s just not worth the gamble.

Variations & Substitutions

This is one of those recipes people swear they “don’t change,” but everyone actually does.

Some folks mix sweet and dill relish. Some add pepper. Some insist Miracle Whip is the only correct choice because that’s how their mom made it. I’ve gone back and forth myself. It depends on the day. The mood. The fridge situation.

Chunky or smooth? I’ve done both. Neither is wrong.

What to Serve With Bologna Salad?

Crackers are classic—saltines, buttery rounds, whatever’s open. Soft white bread feels nostalgic. Toasted bread adds crunch if you’re feeling fancy. I’ve even scooped it up with pretzels once when crackers mysteriously disappeared. No regrets.

It also works on a snack tray with pickles and cheese cubes, especially if you’re leaning into the retro vibe. Which, honestly, you might as well.

FAQ

Is Bologna Salad the same as bologna spread?
Pretty much. The name changes depending on where you grew up.

Can I make Bologna Salad without a food processor?
Yes, but your arm will get tired. Chop everything very fine and mix well—it’ll still taste like Bologna Salad.

Is it supposed to be smooth or chunky?
I wish I had a clear answer. I don’t. Go with what feels right when you look at it.

If you’ve never made Bologna Salad, this might be your sign to try it—at least once. And if you grew up with it, you already know what’s coming. Either way, make a batch, spread it thick, and tell me… crackers or sandwich? I feel like that says a lot about a person.

Bologna Salad

A classic bologna salad made with finely processed bologna, hard-boiled eggs, sweet pickle relish, and mayonnaise. This quick, creamy spread is ideal for sandwiches, crackers, or simple lunches.

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Course: Appetizer, Lunch

Cuisine: American

Keyword: Bologna Salad

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4

Ingredients

• 1 lb bologna cut into chunks
• 4 large eggs hard-boiled and roughly chopped
• ⅓ c sweet pickle relish
• ¼ c mayonnaise

Instructions

Prepare the Eggs

• Place the eggs in a saucepan and cover with cold water. Set the pan over medium-high heat and bring the water to a rolling boil. Once boiling, turn off the heat and allow the eggs to sit in the hot water for 10 minutes. Drain, cool, peel, and roughly chop the eggs.

Combine the Ingredients

• Transfer the chopped eggs to a food processor or blender. Add the bologna pieces, sweet pickle relish, and mayonnaise.

Process the Salad

• Pulse the mixture until it reaches a smooth, spreadable consistency similar to a pâté, with minimal texture remaining. Avoid overprocessing.

Serve

• Spoon the bologna salad onto bread or crackers and serve immediately, or refrigerate until ready to use.

Notes

This bologna salad can be made gluten-free with minimal adjustments. Verify that the bologna is certified gluten-free, as some brands contain fillers or additives derived from gluten. Additionally, confirm that the sweet pickle relish and mayonnaise are labeled gluten-free. Serve with gluten-free bread or crackers as needed.