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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.
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!
Ingredients for Thousand Island Dressing
(See the full recipe at the bottom of this post.)
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.
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 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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Thousand Island Dressing
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 large eggs (optional)
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1/4 cup sweet relish
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons dried minced onion
- 1 teaspoon Worcestershire sauce
- dash hot pepper sauce
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
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.
I'm looking forward to trying the Thousand Island Dressing recipe. Thanks for sharing it.
Hope you enjoy it, Cindi!
Thank you for viewing this recipe. I hope you will enjoy it as much as our family does!