1000 Island Dressing - Canadian National Railway

Susan Feliciano


Another great recipe from the book, "Dining By Rail" by James D. Porterfield.

I recommend using pasteurized eggs for safety in this recipe. It makes quite a bit, so I made it by cutting it to one-third. Excellent dressing.

Easier option: add the chili sauce, chives, hard-boiled egg, pimentos, green pepper and seasonings to 3/4 cup good quality mayonnaise.

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★★★★★ 1 vote
3-4 cups
35 Min
No-Cook or Other


egg yolks
2 c
light flavored salad oil
1/2 c
white vinegar
1/2 bottle
chili sauce
1 bunch
chives, chopped
hard-boiled eggs
pimentos, chopped
green pepper
paprika to taste
salt to taste


Step 1 Direction Photo

1Beat egg yolks until of light lemon color. Continue beating as you slowly alternate adding oil and vinegar. Continue beating for approximately half an hour, until a smooth and well-blended mayonnaise forms. (Note: if using electric mixer, this may only take 5-10 minutes.)Now, slowly stir in chili sauce and mix well.

Step 2 Direction Photo

2Meanwhile, chop together chives, hard-boiled eggs, pimentos, and green pepper until very fine. Add paprika and salt and mix well. Stir this mixture into mayonnaise.

Step 3 Direction Photo

3Refrigerate at least 1 hour before serving. Cover and refrigerate unused portion.

Step 4 Direction Photo

4Amounts to use for 1/3 of recipe:
1 egg yolk
2/3 cup salad oil
3 tbsp white vinegar
2 oz. chili sauce
3 tbsp chopped chives
1 hard-boiled egg
3 tablespoons chopped pimentos
1 small wedge of green pepper
paprika and salt to taste

About this Recipe

Course/Dish: Lettuce Salads, Dressings
Main Ingredient: Eggs
Regional Style: Canadian
Other Tags: Healthy, Heirloom