Jalapeno Thousand Island Dressing



Serving size

1/4 cup (2 tablespoons)
30 Minutes
60 minutes

This recipe can be multiplied and keeps well, refrigerated, 4-5 days. Note that cooking time does not include chilling time.

Jalapeno Thousand Island Dressing


1 quart Water
1 large Egg(s)
1/3 cup Fat free mayonnaise
1/3 cup Nonfat Greek Yogurt
2 Tbsp. Low sodium ketchup
1 Tbsp. Pickle relish, sweet
1 Tbsp Shallots, raw (minced)
2 Tbsp. Pickled jalapeno peppers (minced)
3 Tbsp. Celery, raw (finely diced)
1/16 tsp. Cayenne pepper
1/4 tsp. Paprika
1/8 tsp., 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. After 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 let stand while mixing the other ingredients.

Stir the mayonnaise, yogurt, ketchup, pickle relish, shallot, jalapeno, celery, cayenne, paprika, 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.

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GERD / Acid Reflux

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


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

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.


This is a low sodium recipe.

Recipe Notes

The origins of Thousand Island Dressing are attributed to a number of cooks, and that’s a shame, because whoever made it first should get credit for a great recipe. It seems irreverent to mess about with a great recipe (even though there is not really a “standard” one), but the idea of a spicier version was just too tempting.

Adding pickled jalapenos and a bit of spice really makes this dressing something special. Make this at least a few hours before using, because the flavor from the peppers will slowly permeate the dressing. If you want to make it a bit spicier, add more cayenne or even a bit of chipotle powder.

Try this as a spread for sandwiches, as a topping for tacos in place of salsa, or use it as a dressing mixed in with finely shredded cabbage for a fantastic cole slaw. (Sorry, the cole slaw will not be safe for Coumadin users.)

"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