I made a simple sauce by rubbing sushi vinegar into vegetables instead of using pickles. Finely chopping the vegetables and egg helps the flavors blend with the mayonnaise and makes the sauce smoother.
The amounts of the cucumber and onions are just a rough guideline. Use as much or as little as you'd like. This time, I didn't have any parsley, but I usually add it in because it looks nicer.
Add the powdered sushi vinegar to the chopped vegetables and mix.
I think the powdered type of sushi vinegar is fine, but if you don't have any, you can use the liquid version. You could also use 1 teaspoon of rice vinegar + 1/2 teaspoon of sugar + a pinch of salt!
Now make the hard-boiled eggs. Boil the eggs for about 12 - 14 minutes. Once they rise to the top, put into cold water and peel. Separate the yolks and whites.
Squeeze the excess liquid out of the vegetables and mix in the egg yolks. Break up the egg yolks using a fork or spoon as you mix.
Finely chop up the egg whites. It's easier to chop up the whites and the yolks separately.
Bring the yolks, egg whites, and the mayo together and then season with salt and pepper. Use as much mayo as you like.
Check out my recipe that goes great with this! Recipe ID: 2312252.
Story Behind this Recipe
I love a tartar sauce that has a lot of veggies in it. When I replaced the pickles with vegetables rubbed with sushi vinegar, it was so delicious. As you can see, it's so easy to make this without pickles It goes great with a salad or sauteed fish.
Finely chopping up the vegetables and the egg helps the flavors blend well with the mayonnaise and makes the sauce smooth, so it's easy to eat with fried foods.
If you're having this with bread or canapés, use a little less mayonnaise so it's less runny. If you're going to use it as a sauce, then add in some milk to thin it out!