I will leave out the salami, should I cut down the liquids a bit too?

I don't think it's necessary to adjust the liquid quantities.

You basically make the egg salad and add the chopped pickled pepper and salami at the end to the emulsified mass as condiments. You could leave either or both condiments out entirely and you'd still have the base egg salad.

Also salami doesn't absorb much moisture to begin with -- especially in an emulsified preparation like this one.

Mix all your solids - including any extras like cheeses and more vegetables - then add dressing ingredients to taste. Or by how it looks good.