What makes egg salad runny?

1. Too much mayonnaise: Mayonnaise is the main ingredient that holds egg salad together. If you add too much, it will make the salad loose and runny.

2. Eggs not fully cooked: If the eggs aren't cooked through, they'll be more watery, leading to a runny salad. Make sure the yolks are completely set before chopping them.

3. Too much liquid from the eggs: If you overcook the eggs, they can release excess moisture. Try draining the eggs thoroughly after boiling and cooling before chopping.

4. Adding too much liquid: Ingredients like pickles, celery, or onions can release their own juices, making the salad watery. Consider draining them well before adding them to the salad.

5. Not enough binding agent: Besides mayonnaise, you can add ingredients like Dijon mustard or chopped hard-boiled eggs to help bind the salad together and prevent it from being runny.

6. Incorrect storage: Egg salad is best stored in the refrigerator and should be eaten within 3 days. If stored at room temperature, it can become runny due to the mayonnaise softening.

To fix runny egg salad:

* Add more chopped hard-boiled eggs: This will help absorb the extra moisture.

* Fold in some finely chopped celery or other firm vegetables: They'll add texture and help thicken the salad.

* Mix in a little bit of Dijon mustard: It will act as a binder and add flavor.

* Sprinkle in some breadcrumbs: They'll absorb extra moisture and give the salad a bit of crunch.

* Refrigerate the salad for a few hours: This will allow the ingredients to set and the mayonnaise to firm up.

By paying attention to these factors, you can easily make a delicious and firm egg salad that everyone will enjoy!