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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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.