runny egg salad
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.
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 its 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!
Hard boiled eggs
Here are the tricks
1. Add salt at the point of eating not as you make the egg salad
2. Dont use hot eggs. Chill them in the refrigerator before making the salad. Dont 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.
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.
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.