The addition of chopped hard-boiled eggs — along with chopped pickled vegetables — makes Japanese tartar sauce extra rich and creamy.
Allie Sivak is a freelance writer at various publications including Daily Meal and 5280 Magazine. She focuses on the intersection of food, storytelling, and culture, exploring themes related to food and beverages, from beverage production to restaurant innovation. Allie’s work has been featured in notable outlets such as Food Republic, Chowhound, and Yoga Journal.










