Thousand Island Dressing
Ingredients
- 1 large egg – hard-boiled, finely chopped
- 2 tbsp white onion – very finely minced
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 2 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1/2 tsp sweet paprika
- 1/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 2 tbsp sweet pickle relish
Instructions
1. Place the egg in a small saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let stand for 10 minutes. Transfer the egg to an ice bath until cool, about 5 minutes, then peel and finely chop.
2. Very finely mince the white onion.
3. In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, Worcestershire sauce, sweet paprika, kosher salt, and black pepper until smooth.
4. Fold in the sweet pickle relish, minced onion, and chopped egg until evenly distributed.
5. Cover and chill until the flavors meld and the dressing slightly thickens, 30–60 minutes. Stir, taste, and adjust salt or lemon juice to balance. Serve chilled.
Thousand Island dressing is a creamy, tangy-sweet salad dressing with gentle spice and a bit of crunch from relish and onion. The base of mayonnaise and ketchup gives it a salmon-pink color, while the addition of finely chopped hard-boiled egg adds body and a delicate richness. It excels on crisp salads, as a burger or sandwich spread, and as a dip for seafood and vegetables.
The dressing traces its roots to the Thousand Islands region along the St. Lawrence River on the U.S.–Canada border in the early 20th century. Lore credits a local cook with the original formula and a prominent hotelier with popularizing it in New York restaurants, after which it spread nationwide. Early versions commonly included chopped egg and bits of pickle or pimiento, and the style evolved into the beloved American staple served in diners and home kitchens alike.