If you use these helpful tips, your salad should be smooth and creamy the next day. Don't over cook the eggs.  Use eggs that are hard boiled for 10-14 minutes in a pot with lots of room for the eggs to move around in. Ice bath. Once the eggs are boiled, submerge them in an ice bath. Dry peeled eggs. Use a paper towel to dry the outside of the egg before chopping. Chilled eggs. Allow time for the boiled eggs to completely cool before chopping. Dry celery.  Once your celery is minced, use a paper towel to blot off excess moisture. Use full fat mayo. Low fat mayo has more water in it. Add fine breadcrumbs. Bread crumbs will absorb extra moisture.