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.