Directions:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Gind the bologna and eggs in a meat grinder with a medium blade. (I use food processor).
- In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of pickle relish.
- Refrigerate 2 to 3 hours, or until chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.01 Kcal (402 kJ) | ||
| Calories from fat | 38.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 7% | |
|---|---|---|---|
| Cholesterol | 84.39mg | 28% | |
| Sodium | 343.43mg | 14% | |
| Potassium | 52.62mg | 1% | |
| Total Carbs | 11.97g | 4% | |
| Sugars | 9.77g | 39% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 16.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 160.78 Kcal (673 kJ) | ||
| Calories from fat | 64.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 7% | |
|---|---|---|---|
| Cholesterol | 141.33mg | 28% | |
| Sodium | 575.14mg | 14% | |
| Potassium | 88.12mg | 1% | |
| Total Carbs | 20.04g | 4% | |
| Sugars | 16.36g | 39% | |
| Dietary Fiber | 0.51g | 1% | |
| Protein | 5.5g | 7% | |
| Vitamin C | 1.4mg | 1% | |
| Iron | 1.3mg | 4% | |
| Calcium | 26.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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