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Home Cooking

Watery egg salad - what to do?

Summerfield | Mar 14, 200709:39 AM     41

After I make some version of egg salad and place it in the fridge overnight for the next day's lunch, invariably the beautiful consistency of the salad that went into the fridge is lost by morning. The consistency goes from firm to watery or runny. Does anyone have a tip on how to prevent this from happening? I use Hellman's light-blue label low-fat mayo.

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