Thousand Island Dressing

I was probably 7 or 8 years old, and everyone in the cooking class road the bus home after school to our cooking leader’s house. As soon as we’d get there, we’d have to wash our hands. And then we’d sit around the kitchen table or in the living room to go over what we were going to learn that day. We had a little cookbook that we followed that gave detailed instructions as well as tips and nutritional information.

Some days we’d make cookies, or muffins, and I think there was usually a snack or an actual meal that we prepared. We would pair off and each group would be in charge of doing part of the meal, maybe something like potato boats. Do you remember those?

One afternoon my group was assigned a dressing to go with a salad. It had eggs in it. It was delicious! And it was PINK! I had never tasted a chunky, pink salad dressing before. (My mom bought Ott’s French Dressing and Ranch.) So, I was really branching out at this cooking meeting. But that’s what 4-H and learning how to cook is all about. Trying new things.

As a mom and recipe blogger, I was challenged one year to find a similar recipe to what I had learned as a girl.

This Thousand Island Dressing is very easy and perfect for little hands to prepare. This past week, our oldest granddaughter stayed with us, and she made this dressing to go with a dinner salad. She thought it was fun to make and gave it a thumbs up for yumminess!

More Homemade Salad Dressings

Ingredients for Thousand Island Dressing

(As a Walmart Affiliate, I earn from qualified purchases at no price increase for you. See the full recipe at the bottom of this post.)

Gather the ingredients for this recipe so you have everything close at hand on the table or counter.

Boil the Eggs

The Secret to Boiling Farm Fresh Eggs

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Remove up to 8 large eggs from refrigerator and allow to set out at room temperature for 20-30 minutes. (This recipe uses 2 boiled eggs, so you may use the remaining eggs for breakfast or snacking.)

Fill a medium saucepan halfway with water. Heat over medium-high and bring to a boil. Reduce heat to a simmering boil. Add 1 tablespoon kosher salt. Using a wire strainer, lower eggs into the simmering water. The water should cover the eggs by at least 1-inch. Return water to a gentle boil, then set timer for 12 minutes.

Place ice in a pan of cold water. Remove eggs with a wire strainer and place in the ice cold water. Allow to cool for 8-10 minutes. Begin peeling from the largest end of the egg. Repeat with remaining eggs. Dice eggs into small pieces.

If desired, you may omit the boiled eggs from this salad dressing. Of course, this will alter the final taste and texture of the salad dressing, but you will be able to refrigerate it for up to 7 days in a covered container.

Prepare the Salad Dressing

Meanwhile, in a medium bowl, combine mayonnaise, ketchup, and sweet relish.

Add to this the granulated sugar, lemon juice, dried minced onion, Worcestershire sauce, hot sauce, kosher salt, and freshly ground black pepper. Mix to thoroughly combine. To finish, fold in the chopped egg.

Serve Thousand Island Dressing over your favorite lettuce salad. This recipe will serve 6-8 people. You might also serve this dressing over hamburgers or a Reuben Sandwich.

Refrigeration Caution

Because this salad dressing has boiled eggs in it, I suggest refrigerating it in a covered container for only 3-4 days. If you choose to omit the boiled eggs, you may store for up to a week in the refrigerator.

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