1. Prep the Ingredients
Start by boiling your eggs. Once fully cooked and cooled, peel and chop them into large pieces.
Cut or chunk the bologna so it fits into your food processor or grinder.
2. Grind or Process the Mixture
Traditionally, this recipe used a manual meat grinder, but a food processor works perfectly.
Add the bologna and hard-boiled eggs to the food processor. Pulse until finely chopped but not pureed—the mixture should be slightly chunky.
✅ Tip: Don’t over-process. You’re aiming for a minced texture similar to egg salad.
3. Mix the Dressing
In a medium bowl, combine:
½ cup mayonnaise
1 tablespoon yellow mustard
¼ cup sweet relish
Salt and black pepper to taste
Stir until smooth and creamy.
4. Combine Everything
Transfer the chopped bologna and egg mixture to the bowl of dressing. Stir gently until evenly coated. If needed, add a little more mayo to achieve your preferred consistency.
🧂 Taste and adjust the seasoning — more mustard for tang, more relish for sweetness.
5. Chill Before Serving
Cover and refrigerate for at least 1 hour. This allows the flavors to meld and the texture to firm up.
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