To make sunflower salad, start by separating cooked egg whites from egg yolks. Slice the egg whites into small ½-inch strips and place them into a small bowl.
Shred cooked yolks onto a large plate, cover with plastic food wrap, and place both into the fridge until ready for use.
Next, drain and rinse corn in a strainer, and let the water drain before adding it to the rest of the ingredients.
Slice bologna, cucumber, peel, and cooked carrots in the same ½-inch strips as the egg whites.
Cut green onion into small pieces. If you're serving right away, mix all the prepped ingredients (except for egg yolks) into a large bowl.
However, if you're waiting to serve, keeping everything separate is best. Cover each bowl with plastic food wrap and refrigerate until ready for use.
In a large bowl, combine egg whites, chives, carrots, cucumbers, chives, and bologna. Add mayonnaise and form a small crater in the center.
Press a garlic clove on a cheesecloth and squeeze 2-3 drops of garlic juice into the mayonnaise crater. Mix the garlic juice into the mayonnaise first, then mix both into the salad.
Add salt and pepper to taste and mix until everything is well mixed. Be careful not to mash the ingredients but try to keep all pieces unbroken or mashed.
How to Assemble Sunflower Salad
To assemble the sunflower salad, place half of the salad on one large plate and the other half on another plate. Form the salad into even domes.
Sprinkle half of the shredded egg yolks over one dome and the other half over the second dome. Clear off the rims of the plates by using a spoon to move any egg yolks from the rim to the salad.
Insert Pringle's potato chips side by side around the circumference of the salad to create the “Sunflower” look.
The salad may be refrigerated for about an hour before serving if necessary, but it's best to serve right away.