My husband loves egg salad. He is a truck driver and has a sleeper with much, including a refrigerator. The only thing he wants in it (and it is very good) is MAYO, MUSTARD and lots of chopped CELERY and off course the EGGS. I do not remember this problem years ago, but I had a family in the house who ate things rather fast. It is now the two of us. Problem is that it "weeps" as it sets, after it is made up. In other words the egg salad gets watery and the longer it sets the more liquid builds up. I use good quality products. I dry my celery after washing it. The same with the eggs after I peel and rinse them. If it would keep for three days, without the liquid appearing, I would be thrilled. With deviled eggs, rather if going to anothers home or serving them at home.........I mix the yolks with other ingred. and keep it in a separate bowl from the egg whites, until I am ready to stuff them. That works well. I like to do a head what I can, only way I can cope with and enjoy company also. DOES ANYONE KNOW what to do here? What is the secret?