This sandwich spread is a recipe from my mother and a favorite in our house.
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 water, cool and peel.
In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.
Per Serving: 123 calories; protein 4.6g; carbohydrates 1.7g; fat 10.8g; cholesterol 48.3mg; sodium 331.6mg.