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.

★★★★★ 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


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.
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.
3Refrigerate at least 1 hour before serving. Cover and refrigerate unused portion.
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 1000 Island Dressing - Canadian National Railway

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