eggs
1 (16 ounce) package bologna
1 (16 ounce) jar creamy salad dressing
1 cup sweet [NOT Dill] pickle relish

Place eggs in a medium saucepan and cover with cold water. Bring water to
a boil and boil for 6 minutes. Remove from hot water, cool, peel and chop.
Chop bologna and eggs in a food chopper. Add desired amount creamy salad
dressing and sweet pickle relish. Refrigerate 2 to 3 hours, or until
chilled. Serve spread on crackers or on toast points.