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.
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 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.
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.
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.
Serving size: 1/4 cup
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|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 0g||0%|
|Vitamin A 3%||Vitamin C 2%|
|Calcium 4%||Iron 2%|
|Vitamin K 20mcg||Potassium 200mg|