Homemade Tartar Sauce

For sure, we're grabbing fish & chips from our favourite local spot, but the sauce has to be this one!  

Makes approx. 2 1/2  cups, or 6-8 servings.  

2 cup Hellman’s or Duke's Mayonnaise
1 small shallot, finely diced (about 2 tbsp. diced) 
Juice of 1 lemon 
1 tbsp. whole grain mustard (we like Kozlik's Triple Crunch)
2 dill pickles, finely diced
2 tbsp. capers, finely chopped
3-4 sprigs fresh parsley, finely chopped
5-6 sprigs (or a small handful) fresh dill, finely chopped
1 hard boiled egg, grated (optional) 
Salt and pepper, to taste

1. In a small bowl, place shallots; add lemon juice and allow to macerate, while you are chopping the remainder of the ingredients.
2. In another mixing bowl, combine mayonnaise, mustard, pickles, capers, parsley & dill. Stir and season with salt.
3. Add the shallots but not the lemon juice. Fold in egg and stir to combine.
4. Add lemon juice and more salt if needed.
5. Cover and chill until needed.
6. Refrigerate leftovers and use within a couple of days.