Japanese Style Tartare Sauce with Boiled Eggs

I was pretty lost when we first arrived in Singapore. Poor Key had to go straight to work the very next day after we arrived, so we didn’t have time to explore together until later. The first day, I was a big chicken and was too scared to try catching the trains so I just went for a walk around Geylang where we were initially staying.

The serviced apartment we were temporarily staying in was quite nice and close to the train station, which was great, but Geylang is not exactly known as the jewel of Singapore. In fact, it’s the red light district and it was a culture shock that I was not expecting.

Don’t get me wrong, Geylang is not a bad or scary place at all and is pretty tame considering the night time goings on, but it is not a good representation of Singapore as a whole and it’s probably not the kind of place that you want to first go to if you are looking at living in Singapore. The food however is fantastic and we still often go back there to visit a great Vietnamese restaurant.

So until I worked out the trains (which are so simple, I was just being a baby) I felt very out of place. Once I had the trains down, I used to look up different shopping centres that I could explore, which was great as it helped me learn my way around as well as getting to stay in the cool, air conditioned indoors.

I think we had been here a few weeks when I found a casual place in the corner of a food court in Raffles City shopping centre. They sell an unusual combo of fruit tarts and Japanese curry rice sets.

I remember sitting there eating my delicious chicken and ebi (crumbed prawn) katsu curry and one of the best mango fruit tarts I’d ever had and it was the first time I’d felt somewhat relaxed and normal eating (and being) alone since we had arrived.

I still sometimes go back there, more so for the tarts than the Japanese curries as I much prefer another version that we have since found. They serve their curry rice sets with this amazing chunky tartare that has bits of egg in it. I looked it up a while ago and it’s fairly common to find little textural cubes of boiled egg in Japanese style Tartare sauce. Here is my version of it.


You can make your own mayonnaise (recipe here) but shop bought is fine for this as well.



The rate at which we go through cornichons or pickles is alarming. We both love them.



Use an egg slicer to slice the egg lengthways and than crossways and then repeat until the egg is chopped up into small pieces. Alternatively use a knife to cut the egg up or just mash and break it up with a fork.



Chop everything up and then mix it altogether.


Japanese style tartare

You can use this sauce as a sandwich spread, it’s delicious served as a dipping sauce with anything crispy like fried fish, pork schnitzels or crumbed prawns. It also makes great canapés when served in boiled egg halves that have had the yolks removed.



Japanese Style Tartare Sauce with Boiled Eggs

Ingredients – Makes about 1½ cups of tartare sauce

  • 2 hard boiled eggs, peeled
  • ¼ cup of finely chopped cornichons or dill pickles
  • ¼ cup of finely chopped white onion
  • 1 tbs of capers, finely chopped
  • 1 tbs of finely chopped dill fronds
  • 1 tbs of chopped chives
  • 1 tbs of lemon juice
  • 1/3 cup of mayonnaise



  1. Using an egg slicer or a knife, finely chop the boiled eggs into small pieces about 1/2 a cm wide. Alternatively, just mash and break up the eggs.
  2. Combine with the rest of the ingredients in a small mixing bowl. Season with freshly cracked pepper and a small pinch of sea salt flakes.
  3. Chill in the fridge for about 20 minutes to let the flavours develop before serving.
  4. Delicious served as a sauce with anything crispy like fried fish, pork schnitzels or crumbed prawns. Also great as a canapé or snack when served in boiled egg halves that have had the yolks removed.
  5. Keeps well overnight in the fridge if covered tightly.


Japanese style tartar



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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

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