To prevent your egg salad from becoming watery, a simple ingredient swap can make a significant difference: use green onions or chives instead of regular onions.
Unlike regular onions, which contain a high water content that can leach out when mixed with salt and other ingredients
Green onions and chives are much drier while still providing a flavorful punch.
This swap not only helps maintain the desired consistency of your egg salad but also adds a vibrant color to the dish.
Additionally, be mindful of other ingredients that can contribute to excess moisture. For example, if you’re using pickle relish or chopped celery, ensure they are well-drained before adding them to your salad.
Regular mayonnaise can also add wateriness, especially if you opt for lower-fat versions, which often contain more water than traditional mayo.
Sticking to full-fat mayonnaise can help keep your egg salad creamy without becoming runny.