Featured Image - Thousand Island Dressing

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I’ll always remember making Thousand Island Dressing as a girl at a 4-H cooking meeting. Pink sauce with yummy chunks of boiled egg and relish. This recipe is as near to it as I can remember. It’s fun to make, especially when you have little hands to help you.

Chicken Salad with 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.

Thousand Island Dressing

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?

Thousand Island Dressing over Iceberg Lettuce

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.

Thousand Island Dressing in a Pretty Serving Dish

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

(See the full recipe at the bottom of this post.)

  • large eggs
  • mayonnaise
  • ketchup
  • sweet relish
  • granulated sugar
  • lemon juice
  • dried minced onion
  • Worcestershire sauce
  • hot pepper sauce
  • kosher salt
  • freshly ground black pepper

Instructions for this Recipe

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

Boil the Eggs

Place large eggs in a small saucepan, covering with water. Bring to boil. Cover saucepan with lid and turn off heat. Let set for 12-13 minutes.

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.

Place Boiled Eggs in Ice Water

Drain water and place eggs in ice cold water, letting them cool for 10-15 minutes. Crack and remove shell from eggs. Dice into small pieces.

Prepare the Salad Dressing

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

Add Liquids and Seasonings
Finish by Adding Chopped Eggs to the Salad Dressing.

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 Salad - Served on Pfaltzgraff Farmhouse Hen Dishes

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

Featured Image - Thousand Island Dressing

Thousand Island Dressing

I'll always remember making Thousand Island dressing as a girl at a 4-H cooking meeting. Here's a similar recipe for you to enjoy.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serving Size 8

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

Instructions

  • Gather the ingredients so you have everything close at hand on the counter or table.

Boil the Eggs

  • Place large eggs in a small saucepan, covering with water. Bring to a boil. Cover saucepan with lid and turn off heat. Let set for 12-13 minutes.
  • Drain water and place eggs in iced water. Allow to cool for 10-15 minutes. Crack and remove shell from eggs. Dice into small pieces.

Make 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.
  • Last, fold in the chopped egg. Refrigerate for 2-3 hours before serving to allow the flavors to meld.
  • Serve over your favorite lettuce salad. Serves 8-10.

Notes

*Due to the boiled egg, you may refrigerate this dressing in a covered container for up to 4 days. If you omit the boiled egg, you may refrigerate for up to 7 days. 

Nutrition

Calories: 244kcal | Carbohydrates: 10g | Protein: 2g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 409mg | Potassium: 95mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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3 Comments

  1. 5 stars
    Thank you for viewing this recipe. I hope you will enjoy it as much as our family does!