A mother of a girlfriend did this outreach years ago for our Teen Club lunch in Iowa in the 1950s. I asked her to tell my mother how to do it. I made the recipe for my kids when they were growing up and they still love it. The sweet seasoning and eggs round out the flavor of the bologna in this simple but delicious pasta. Serve it on cocktail toast, or use it on sandwiches. The amount of egg, creamy salad dressing, and seasoning should be adjusted to taste.
Oh wow! I thought my grandmother was the only one who made these things. If my dad and I are visiting at the same time, you’ll always find one of us sneaking into the kitchen to get some. I’ve tried to duplicate it but I’ve never done it right. She uses Miracle Whip diluted with a little milk and cuts up the sweet pickles while processing the bologna and eggs. I have a container of that in my refrigerator right now. This may sound strange, but the best way to eat it on a sandwich is with some chips along with the bologna salad.
1 lb. of bologna
4 boiled eggs
3-4 sweet gherkins
Salad dressing or mayonnaise
Grind the mortadella, (I just cut it very small and then take a fork and mash it the rest of the way) eggs and pickles. Mix and add enough salad dressing or mayonnaise to moisten.