I originally posted this recipe in 2008 but am reposting it with fresh photographs. 🙂
In a world of ranch dressing, we are Thousand Island people, but not that bottled madness with it’s sharp taste. We love homemade Thousand Island and I must warn you that tasting this version will officially ruin you for that sharp orange stuff they pass off as Thousand Island on the shelves. This is Thousand Island at it’s freshest, creamiest, most flavorful best. One bite of this and you will be spoiled for life. It’s that good.
To make this you’ll need: Mayo of your choice*, Pimentos, Sweet Relish, Chili Sauce, Eggs, and Onion.
*Make sure you use real mayonnaise, not miracle whip.
Place all ingredients in a large bowl.Â
Stir until fully blended.Â
Cover and refrigerate several hours or overnight to allow flavors to blend before serving.
Dive in and enjoy every fresh and delicious bite!
- 4 cups mayonnaise (any kind, just not miracle whip)
- 2-4 hard boiled eggs, chopped
- ¾ cup chili sauce
- ½ cup pickle relish
- a teaspoon or so of minced onion
- 2.5 ounces diced pimento (a little over half of a 4 oz jar)
- Place all ingredients in a large bowl and stir until fully blended. Cover and refrigerate for several hours or overnight. If you'd like it a little thinner, you can add a bit of milk. Enjoy!
Yum 
I live in The Thousand Islands, and our dressing was created at The Thousand Islands Inn, in Clayton, NY, many years ago. George Boldt, the founder of the Waldorf Astoria, built a Rhineland Castle on Heart Island, in honor of his wife. They often dined at this restaurant and fell in love with their Thousand Islands Salad Dressing. He ordered that it be served in all his restaurants, and that’s how the world came to know of our dressing. The restaurant is still in operation. I set up wedding cakes there in the summer. Each new owner has been given the secret recipe which is kept locked in the safe. They produce a limited number of bottles for sale each year. You are close on some of the ingredients, but not all.
I agree. You are right in some of your ingredients, but the best Thousand Island Dressing just isn’t that simple. My family has been creating what we feel is the best dressing since the forties in our small family restaurants. Our recipe was the star of our Crab Louis salads in our small family seafood cafĂ© on the Northern California Coast. Our recipe too is passed on for many generations, and we feel it’s the best. To each his own taste I say. All of ours are the best. Who’s to compare?
PS, Don’t substitute cheaper brands of mayo, sweet pickles, or sweet relish in your recipe. Add more boiled eggs to suit your taste. Amp it up a bit by adding a few drops of hot sauce or a pinch of sugar and perhaps pinch of garlic powder. You’ll find your own best dressing that suits you with a little ingenuity and imagination. Good Luck!
What is the difference between your recipe and this one. I have tried this one and it is very good
It is so great hearing the story of how it came to be!! Thank you for sharing the history lesson with us Bunny!!
This sounds really good, but can I substitute anything for the chili sauce as I cannot tolerate any heat at all. Maybe ketchup?
I can’t really say how it will taste as I haven’t tried it, but yes, if you need to substitute it I would probably try ketchup first and see how it tastes.
I’ve used chili sauce several times in making Thousand Island Dressing and have never found it to be at all hot.
Chili Sauce (bottled) is not spicy. I don’t ‘tolerate’ heat either. I even use grape jelly and chili sauce in my crock pot with meatballs during the holidays. Everybody LOVES them!
Try the Chili Sauce on the Thousand Island…..ketchup will make it too sweet, I think personally.
Yes, you can definitely use ketchup to make your dressing. I have done that for years. Never thought of using the chili sauce (which is not hot!). I will certainly try this recipe.
I also add a dash of mustard, light or dark, your preference.
I would most definitely leave out the boiled eggs, prefer to have them on the side as Deviled Eggs!
I really don’t see how you can add “chili sauce”, when there are at least 100 different sauces, all with a different taste.
Chili sauce is found beside the ketchup. It is slightly sweet. You can use the chunky homestyle. I use a little ketchup as well. I have added granulated garlic but it is not necessary I use finely chopped green and/or red pepper and green olives with pimento so the extra pimento is not needed. I always use the chopped egg. That is what makes homemade 1000 islands over the jarred stuff.
This looks so good. Thank you very much for passing this along.
How long will this keep in the fridge? I ask because of the chopped eggs in it.
Thanks!
Looks great, a must try