Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.


"I did toy with the idea of doing a cook-book.... I think a lot of people who hate literature but love fried eggs would buy it if the price was right." -
Groucho Marx, Comedian

The refrigerator light goes on...

The hard boiled egg adds so much to this recipe. While the cooked egg yolk adds creaminess to the dressing, the egg white adds the all-important islands that make this dressing iconic.

This is a solidly traditional thousand island recipe but you can posh it up with some great variations. Instead of the pickle relish, dice some small gherkins instead of the pickle relish. Or replace the tomato paste with sun-dried tomato paste or even chipotle paste.

Even with the no-salt added ingredients this recipe can be a bit salty because of the mayonnaise. Prepared mayo has a lot of added salt – about 110 milligrams per tablespoon. If you are on a low sodium diet, leaving out the salt will help, as will using low sodium mayonnaise. Better yet, make your own mayo. It is really easy and so much more tasty.


Thousand Island Dressing

Servings: 6 | Serving size: 1/4 cup

Cooking Time: 30 Minutes

This recipe can easily be multiplied and keeps well for about 4 - 5 days in the refrigerator.

Thousand Island Dressing recipe from Dr. Gourmet


  • 1 quart water
  • 1 large egg
  • 1 quart ice water
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup non-fat yogurt
  • 2 Tbsp no salt added ketchup
  • 2 Tbsp no salt added tomato paste
  • 2 Tbsp sweet pickle relish
  • 1 Tbsp shallot (finely minced)
  • 3 Tbsp celery (finely diced)
  • 1/8 tsp fresh ground black pepper
  • 1/8 tsp salt

Place the water in a small pan over high heat.

When the water is boiling, place the egg (in the shell) gently in the pan and cook for three minutes.

Turn off the heat and let the egg stand in the hot water for 12 minutes.

Remove the egg from the hot water and place into ice water.

Let stand while mixing the other ingredients.

Stir the mayonnaise, yogurt, ketchup, tomato paste, pickle relish, shallot, celery, pepper and salt together in a small mixing bowl.

Crack the egg shell and then run under cool water.

Peel the hard-boiled egg and then chop coarsely.

Add it to the dressing and stir well.

Place the dressing in a storage container and refrigerate for at least an hour before serving.

Nutrition Facts

Serving size: 1/4 cup

Servings: 6

Amount Per Serving

Calories 90 Calories from Fat 45
% Daily Value
Total Fat 5g 7%
  Saturated Fat 1g 5%
  Monounsaturated Fat 1.5g
  Trans Fat 0g
Cholesterol 35mg 12%
Sodium 290mg 13%
Total Carbohydrates 8g 3%
    Dietary Fiber 0g 0%
    Sugars 6g
Protein 3g
Vitamin A 3% Vitamin C 2%
Calcium 4% Iron 2%
Vitamin K 20mcg Potassium 200mg