• For the Bologna and Ham, feel free to use bulk unsliced, or sliced. For sliced, you can use a sharp knife and quickly dice this, then finely dice the other ingredients, saving you the cleaning of a grinder or food processor. For grinding or processing, cut the bologna or ham into chunks.

  For the Chicken, cook it your preferred way, boiling, baking, leftovers, rotisserie, you get the idea. For this a grinder or processor would be the best way to go. Cut the chicken in to chunks.

Grinder / Food Processor Method

• Run the bologna, ham, or chicken, pickles, eggs, and onion through your meat grinder or pulse with an S blade in your food processor until finely chopped.
• Mix the ground / chopped ingredients together.
• Add the mayo and mix together. Cover and place in the fridge for at least 2 hours or even overnight.
• Serve on bread, toast (buttered), or on crackers, enjoy.

Knife Method

• For sliced bologna or ham place a stack of slices on a cutting board, cut thin slices all the way across, turn the board 90° and slice again, result is finely diced bologna or ham, add to a mixing bowl.
• Now finely dice the pickles, eggs, and onion, adding each to the same mixing bowl.
  
• Mix together.
  
• Add the mayo and mix that in. Cover and place in the fridge for at least 2 hours or even overnight. (I used Japanese Kewpie mayo, and already smoothed it out, ready to be covered and placed in the fridge.)
  
• After several hours of chilling, I made sandwiches using my fresh baked multigrain bread, toasted and buttered. Delicious!