Finely chop the onion and soak in water. Squeeze out the water. Cut the boiled egg and pickled cucumber into chunks about 5 mm.
Mix together all the ingredients except the parsley. Transfer to a dish, then top with parsley to finish.
If you don't have pickled cucumber, coat a cucumber in some salt, let sit for 30 minutes, rinse, and then chop.
Story Behind this Recipe
I don't really like pickles, so I made a variation on a tartar sauce recipe with some pickled cucumbers I had instead and it tasted great. I don't use heavy cream at home, so I used coffee creamer and it was a great success.
Adjust the amount of coffee creamer to the richness you like. The pickled cucumbers have enough saltiness to them that you don't need to add extra salt, but give it a taste to see.