Place the eggs in a medium saucepan and cover them with cold water.

Bring the water to a boil, then immediately remove it from heat. Let the eggs sit in the hot water for 12-15 minutes.

Remove the eggs from the water, rinse with cold water, cool, peel, and chop them.

Chop the bologna into small pieces while the eggs cool.

Heat a large sauté pan over medium heat, add the chopped bologna, and fry until it starts to brown. Remove from heat and let it cool.

In a large mixing bowl, combine cooled bologna, chopped eggs, sweet relish, and mayonnaise until well mixed.

Cover and refrigerate the salad for 2 to 3 hours to allow flavors to meld.

Serve on a bun, traditional white bread, or in a lettuce wrap.