Several people who had worked in cafes and diners in the 1950s told me years ago that the standard ham salad sandwich on the menu was lunchmeat not ham based. I’m not sure how true that is. One of them gave me this recipe. It’s great to keep on hand in the refrigerator and kids like it.
- 1 lb. ground bologna
- 4 hard boiled eggs, peeled and chopped
- 3 or more tablespoons pickle relish or chopped sweet pickles
- 2 tablespoons mustard
- ½ cup of mayonnaise or amount needed to bind the ingredients
- ¼ finely chopped onion or finely sliced green onions (optional)
- Salt and Pepper to taste
Boil the eggs by putting them in a pan with cold water to cover by an inch. Put pan on the stove and set the burner on high. Leave for exactly 30 minutes. Run cold water over the eggs and peel. Chop the eggs into a large bowl.
Grind or fine chop the pound of meat. Add the meat to the eggs. Add the rest of the ingredients. Other things can be added such as sliced black olives. Mix well, cover tightly and sit in the refrigerator overnight.
The spread can be used alone or topped with sliced tomatoes, cheese and lettuce. The amounts of ingredients can vary.
Fool the kids and sneak some grated carrots or other vegetables into it.