Slice and remove the natural casing from the ring bologna. Cut into large chunks and pulse in a food processor. - Don't over puree. You can use a knife for this task, but a food processor will expedite the process if you prefer a finer texture.

Similarly, chop the hard-boiled eggs into small chunks. You want them to be roughly the same size as the bologna pieces for uniformity in the spread. I bring my eggs to a rolling boil in cold water, cover and take off the heat. Let sit for 9-10 minutes and then chill in ice water.

In a large mixing bowl, combine the chopped bologna, hard-boiled eggs, sweet relish, mayonnaise, Dijon mustard, capers, salt, and pepper. Mix until all the ingredients are well incorporated.

Taste the salad spread and adjust the seasoning if necessary. Add more mustard for a tangier flavor or extra salt and pepper to suit your taste preferences.

Once the spread is thoroughly mixed and seasoned to your liking, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.