Recipe by KUMLA
"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."
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1 (16 ounce) package
1 (16 ounce) jar
creamy salad dressing
sweet pickle relish
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.
I was lured in by the childhood nostalgia factor here and ended up regretting it. The recipe didn't work on several levels. For us, there was too much relish - it almost added a bitter edge to the flavor even without using an entire cup. We also didn't use anywhere near 16 ounces of salad dressing, probably less that half that amount, and we still found it a little too much. This seemed to leave a bad aftertaste as well. This isn't horrible, but if this were on a buffet table, it's the kind of thing you'd try on a cracker and think, "well, that was kind of funky" and then you'd move on to the thousand other things that taste better than this. Sorry, but this is one that I just can't recommend.
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.
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.
I grew up with this stuff! Though for some strange reason, we called it ham salad and not a touch of ham in sight! My mother and grandmother (and me) use sweet gherkin pickles and a bit of onion in addition to the remaining ingredients. My own sons love it and it disappears whenever I get the urge to make it! Which just might have to be now...
My grandma used to make this several times a year by the buckets full! It never lasted because we ate it all in a short amount of time. Don't use the sliced bologna. Use a ring bologna that isn't pickled. I use mayo and mix half with sweet relish and the other half with dill. I don't bother with the eggs. That's too much. Sandwich spread should be simple. Just the three ingredients and it's perfect! Slice eggs on your individual sandwich with mustard but you wouldn't put bologna on an egg salad sandwich would you? : )
I think Dutchgirl missed it. The recipe says "with desired amount of creamy salad dressing and desired amount of sweet pickle relish". It doesn't say add the whole jar! We prefer Miracle Whip dressing. This, too, is one of my favorites my mom made in the 50's, and my kids and grandkids love it as well.
This is one of my most favorite comfort foods from childhood. Grandma used to make this with Canadian bologna (there's nothing like Canadian bologna, I've never found anything like it here in the States), her own chicken's eggs, Best Foods mayo and her own homemade hot pickles. She also added a couple shakes of pepper. I make it pretty much the same way only with the store deli bologna and zesty pickles. I really like it spread on saltines but it's pretty much good on anything. It's really simple to make and it stretches quite well for those on a budget but need cold lunches during the week.
* Percent Daily Values are based on a 2,000 calorie diet.
Bologna Salad Sandwich Spread I
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 43
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