Perfect Egg Salad: Stop Runny Mess with This Recipe

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How to Make Egg Salad Less Runny

If you love egg salad but hate when it turns out runny, you’re in the right place. Making egg salad less runny is easier than you think and can truly elevate your culinary skills.

With a few simple tips and tricks, you can create a perfectly creamy egg salad that won’t leave you with a watery mess. Let’s dive into the secrets of achieving the ideal egg salad consistency.

  • Number of Diners: 4
  • Difficulty: Easy
  • Estimated Preparation Time: 15 minutes


  • 6 hard-boiled eggs, chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped celery
  • 1 tablespoon chopped fresh chives
  • Salt and pepper to taste

Steps for Preparation

  1. In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, and Dijon mustard.
  2. Add the chopped celery, chives, salt, and pepper to the bowl.
  3. Gently mix all the ingredients until well combined.
  4. Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld.


By following this recipe, you’ll achieve a creamy and flavorful egg salad that’s perfect for sandwiches, wraps, or enjoying on its own.

Recommendations and Advice

For best results, use fresh and high-quality ingredients to enhance the flavor of your egg salad. Adjust the seasoning according to your taste preferences.


Did you know that adding a touch of lemon juice to your egg salad can brighten the flavors and help balance the creaminess?

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