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runny egg salad

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  • neighbor Oct 11, 2005 09:59 AM

Why does my egg salad go all watery when left in the fridge for 3 hours? I make it with mayo (Miracle Whip, actually) and a wee bit of ketchup. The obvious answer would be that I'm using too much mayo, but using less than normal makes the egg salad seem awfully dry and crumbly.

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  1. I would think it's because Miracle Whip's main ingredient is water.

    Ingredients: WATER, SOYBEAN OIL, VINEGAR, HIGH FRUCTOSE CORN SYRUP, SUGAR, MODIFIED FOOD STARCH, EGGS YOLKS, SALT, MUSTARD FLOUR, ARTIFICIAL COLOR, POTASSIUM SORBATE AS A PRESERVATIVE, SPICE, PAPRIKA, NATURAL FLAVOR, DRIED GARLIC.

    Try real mayo.

    Link: http://www.kraftfoods.com/main.aspx?s...

    5 Replies
    1. re: Linda W.

      Also try mustard instead of ketchup.

      1. re: coll

        Good point - and make it dry mustard instead of bottled wet mustard. The fewer watery ingredients, the less watery the egg salad will be.

        If you must have a ketchupy flavor, perhaps a tsp. or so of tomato paste?

        1. re: Linda W.

          Also, after peeling the eggs, dry them off very well before chopping. I also say use real mayo. Crisp bacon bits are a nice addition. I use a dab of dijon mustard.

      2. re: Linda W.

        I'll be damned. I always assumed that the main ingredient in MW was sugar for that "tangy zip"! All righty then, I will alter my method pronto.

        Thanks to everyone for your responses.

        1. re: neighbor

          Well, you'll note it has both high fructose corn syrup AND sugar listed pretty high on the list. So it's definitely getting its "tangy zip" from sugar. :-)

      3. what else is in it. i tend to make "kitchen sink" egg salads, using whatever produce i have on hand (celery, radishes, green onions, etc.). most veggies are water heavy, especially if chopped fine and given time to rest. i generally gently squeeze the veggies between layers of paper towels before mixing them in. i find the salad is less watery and lasts longer that way.

        i agree with the poster below to try using mayo instead.

        1. If you eat it in a sandwich, try spreading the Miracle Whip on your bread instead. I'm a Hellman's mayo girl generally but there is something special about Miracle Whip and egg salad.

          1. Neighbor - I asked almost this same question here at Chowhound some time ago. I got some great answers and this is the recipe that I came up with:

            Not Wet Egg Salad

            Source of Recipe
            My own, with help from folks at Chowhound.com

            I love deli egg salad. Nubby textured with no big hunks of egg, just really finely chopped up bits. And almost a dry consistency – not really dry, but dry enough to scoop up with an ice cream scoop and hold it’s shape. MY egg salad on the other hand has always been too wet. So I went to chowhound.com with an SOS. They gave me some pointers and low and behold – I made perfect egg salad!

            Basic Ingredients:
            Hard boiled eggs
            Duke’s Mayonnaise
            Pepper
            Mustard
            Hot sauce

            Here are the tricks –

            1. Add salt at the point of eating – not as you make the egg salad

            2. Don’t use hot eggs. Chill them in the refrigerator before making the salad. Don’t rinse the eggs off. Make sure they are very dry.

            3. Mayo, not Miracle Whip :(. And a TINY little amount!

            4. Mash eggs with potato masher, not a knife.

            Link: http://recipecircus.com/recipes/Kimbe...

            1 Reply
            1. re: kim shook

              Thanks, Kim. I actually remember your query now, but didn't think to do a search before posting my Q. :-)

            2. Or creole mustard is also great ...just a bit.And it has to be Hellman's Mayo....Miracle Whip is salad dressing isn't it?