This Thousand Island Dressing Recipe is a sugar-free, sweet and tangy salad dressing that has been a long time favorite of ours. It is a low carb sauce made with a combination of mayonnaise, sweet pickles, ketchup, hard boiled egg, red pepper, garlic, and onion.
I made this dressing low carb and sugar-free by using a no sugar ketchup and sugar-free sweet pickles. It wanted to be authentic with this recipe, so I made sure to include the hard-boiled egg in the sauce. This made it more keto friendly by adding some more fat and protein to the mix!
Grumpy absolutely loves Thousand Island Dressing. Whenever we would eat out and salad was on the menu, if there was no Thousand Island dressing he wouldn’t order a salad.
Since we have been on the Keto Diet, the regular salad dressing is off limits. That’s why I knew I would need to find a way to offer him his favorite dressing at least at home! So, I made this low carb, sugar-free version so I could make Grumpy happy!
Where did Thousand Island Dressing Recipe come from?
First of all, it seems to have its origin right in our home region. There are a few versions of how this dressing came about. However, it got its name due to the Thousand Islands in Northern New York. Who the actual creator of this recipe is has been in debate for years.
Something you may not know is Grumpy and I were borne and raised near the Thousand Island Region. As a matter of fact, we went on our 2nd date in Clayton NY. And, that is where Alan Benas claims he found a handwritten recipe for this salad dressing called “Sophia’s Sauce” in a safe at the Thousand Islands Inn he had purchased.
Why is there egg in this recipe?
That is a very good question. And, because I didn’t really know the answer, I did a little research and found out that back in the day, they used hard boiled eggs to thicken sauces! I was a little leery of putting the egg in the recipe. Adding the egg really did add to the flavor. If I didn’t know there was an egg in the ingredients, I wouldn’t realize it was in the dressing!
How long can you store Homemade thousand Island Dressing in the refrigerator?
According to the USDA Egg Safety Guidelines, hard-cooked eggs should be consumed within a week. Since this salad dressing contains a hard boiled egg, I would recommend using it up within 5-7 days.
You may also enjoy these other Keto friendly recipes.
Low Carb Salad Dressings
Delicious, low carb, sugar-free dressing for your salads!
Not only is this homemade blue cheese dressing delicious on a salad, but it also makes a great dip for vegetables!
In the image below I made a wedge salad to top with the Thousand Island Dressing. I also added bacon, avocado, chopped egg, and cilantro. This would be an excellent side dish for Cilantro Lime Grilled Pork Chops! This would also be excellent drizzled over the top of Homemade Corned Beef Hash!
Yield: 1-1/2 cup
Thousand Island Dressing Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
This sweet and tangy salad dressing is delicious on salads, burgers, sandwiches or as a dipping sauce!
1 cup mayonnaise
1/4 cup sugar-free ketchup
1/4 cup sugar-free sweet pickle, chopped
2 tablespoons sugar-free sweet pickle juice
1-1/2 tablespoon onion, minced
1 large garlic clove, minced
2 tablespoons red bell pepper, chopped
1 hard-boiled egg, pressed through a fine sieve
Place mayonnaise, ketchup, chopped sugar-free sweet pickle, pickle juice, minced onion, minced garlic, red bell pepper, and hard boiled egg in a mixing bowl and mix well to combine.
If you want a less chunky dressing, place all ingredients in a blender and pulse until the ingredients are smooth.
Store salad dressing in refrigerator and use within 7 days.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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