Here I have 2 stacks of German bologna
I am going to make 2 different kinds of Fleischsalat. First the one with mayonnaise in the dressing cut in strips and one with just dressing and is chopped.

Cut the Bologna into strips about 1/4 inch thick.
You can cut them as thick as you want however. When it is thinner the flavors of the other ingredients mix better.

Cut the Emmentaler cheese or Swiss into thin strips.

I used Kühne dill pickles from Germany. They are Dill but they also have a little sweetness in them. Cut the pickles into thin strips like the Bologna and Cheese.

Put all the ingredients in a bowl and toss with the vinaigrette and juice from the pickle jar.

Carefully fold the Mayo into the mix. Chill for a while in the fridge, overnight if possible.

The name Kopfsalat means..
.head (Kopf) + salad (salat).

A very popular lettuce in Germany is called Kopfsalat
In the United States it is called Butter Lettuce, Bibb or Limestone.
Kopfsalat gets its name Butter lettuce because the leaves are rich, sweet and not bitter and "buttery". It gets the name Limestone lettuce from the fact that it grows in a very limestone based soil. Perhaps the reason it isn't so popular in the United States is that it is often 2 to 3 times as expensive. However 3 times is only a couple bucks more and definitely a great splurge. I just save the 2 bucks in another way.

Limestone is an American heirloom lettuce developed by John Bibb 1865.

I used the chopped Fleischsalat stuffing the eggs with it

A good dark bread is a great platform for Fleischsalat, like an open face sandwich. I used
Pumpernickel. I used the chopped Fleischsalat and added a touch of sour cream to the mix.

You can also eat this like you would a lettuce wrap.