Bologna Salad Sandwich Spread I

1. 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.

2. Grind the bologna and eggs in a meat grinder with a medium blade.

3. In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.

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Nutrient	Quantity
Total fats	20.1424 g
Protein	28.78 g
Carbohydrates	58.414 g
Energy	508.04 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2278 g
Water	327.126 g
Aspartic acid	2.8849 g
Calcium, Ca	124.2 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.036 g
Lutein + zeaxanthin	1006 g
Fiber, total dietary	3.66 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.044 g
Fatty acids, total saturated 22:0	0.008 g
Niacin	1.37 mg
Vitamin A, RAE	339.52 g
Fatty acids, total trans-polyenoic	0.024 g
Arginine	1.8767 g
Riboflavin	1.0116 mg
Fatty acids, total trans-polyenoic 22:4	0.026 g
Tocopherol, beta	0.02 mg
Fatty acids, total polyunsaturated 15:0	0.016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.072 g
Fatty acids, total saturated 20:1	0.1223 g
Glutamic acid	4.1536 g
Sodium, Na	2946.04 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4044 g
Total lipid (fat)	20.1424 g
Manganese, Mn	0.0926 mg
Proline	1.1826 g
Fatty acids, total saturated 16:0	4.5498 g
Fatty acids, total polyunsaturated 16:1 t	0.006 g
Fatty acids, total saturated 8:0	0.008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.062 g
Choline, total	587.6 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.024 g
Fatty acids, total polyunsaturated 18:1 t	0.046 g
Sugars, total	0.74 g
Serine	2.0616 g
Fatty acids, total saturated 10:0	0.012 g
Fatty acids, total saturated 18:0	1.6366 g
Fatty acids, total saturated 20:4 undifferentiated	0.376 g
Vitamin B-6	0.3766 mg
Selenium, Se	61.4 g
Ash	9.5376 g
Vitamin D	164 IU
Fatty acids, total saturated 18:1 undifferentiated	7.0416 g
Pantothenic acid	3.0831 mg
Phenylalanine	1.4722 g
Copper, Cu	0.3441 mg
Betaine	0.6 mg
Thiamin	0.1776 mg
Retinol	320 g
Methionine	0.8039 g
Iron, Fe	6.55 mg
Carbohydrate, by difference	58.414 g
Phosphorus, P	493.6 mg
Folate, total	96.44 g
Dihydrophylloquinone	0.2 g
Tocopherol, gamma	1 mg
Fatty acids, total saturated 4:0	0.008 g
Fatty acids, total saturated 22:1 undifferentiated	0.266 g
Alanine	1.6042 g
Cholesterol	744 mg
Valine	1.8526 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.046 g
Fatty acids, total saturated 18:2 undifferentiated	3.2466 g
Glycine	1.008 g
Glucose (dextrose)	0.74 g
Fatty acids, total saturated 14:0	0.0684 g
Zinc, Zn	3.0924 mg
Isoleucine	1.464 g
Tocopherol, delta	0.12 mg
Fatty acids, total saturated 12:0	0.0024 g
Fatty acids, total polyunsaturated	4.0904 g
Fatty acids, total saturated 14:1	0.014 g
Tocotrienol, gamma	0.02 mg
Fatty acids, total polyunsaturated 17:1	0.024 g
Leucine	2.355 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.024 g
Tocotrienol, alpha	0.12 mg
Vitamin A, IU	1487.48 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.014 g
Folate, DFE	96.44 g
Tryptophan	0.3804 g
Vitamin C, total ascorbic acid	2.44 mg
Fatty acids, total polyunsaturated 16:1 c	0.396 g
Fatty acids, total polyunsaturated 18:1 c	6.776 g
Fatty acids, total saturated 20:0	0.006 g
Tyrosine	1.0761 g
Vitamin B-12	1.78 g
Vitamin K (phylloquinone)	0.6 g
Fatty acids, total saturated	6.3594 g
Histidine	0.6912 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.024 g
Fatty acids, total monounsaturated	7.8699 g
Threonine	1.2267 g
Folate, food	96.44 g
Fatty acids, total polyunsaturated 17:0	0.044 g
Vitamin D (D2 + D3)	4 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.002 g
Cryptoxanthin, beta	18 g
Vitamin D3 (cholecalciferol)	4 g
Vitamin E (alpha-tocopherol)	2.1 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.116 g
Fatty acids, total trans	0.076 g
Fatty acids, total trans-monoenoic	0.052 g
Magnesium, Mg	70.36 mg
Lysine	1.9924 g
Potassium, K	466.32 mg
Cystine	0.5904 g
Fluoride, F	2.2 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Egg	4	286	1.44	19.02
creamy salad dressing	1 jar	0	0	0
pickle relish	1 cup	222.04	56.974	1.1224
bologna	1 package	0	0	0