I've made deviled eggs hundreds of times over the years. On rare occasion, after being refrigerated, they weep.
I always follow the same procedure, making sure that the egg whites are completely dry inside and out. I let my diced pickles drain thoroughly. Basically I take every step to ensure that there is no unnecessary liquid.
99 times out of 100, they don't weep. But there's that one time that they do. I made some yesterday, and today there was an unreal amount of water in the covered dish. (They've been refrigerated since immediately after I made them.)
I should mention that all ingredients were cool to cold. Everything but the eggs and salt came from the refrigerator, and the eggs were quite cool from being immersed in ice water after boiling.
Putting everything together is a pretty quick process, so they didn't sit out for any extended period of time.
As I always follow the same procedure, what factors could cause them to weep one out of a hundred times? Could humidity be a factor? (Wondering about that as the humidity in my area has been extremely high the last few days, ~85% inside.)