Very small amounts of mayo to moisturize bread in a sandwich is about all the mayo I like. It’s heavy on almost anything with a significant amount, including stuff like takoyaki or okonomiyaki, which come with Japanese mayo on top by default. Chicken/tuna salads or coleslaw are maybes, but I think I like substitutes using say silky soy better anyway.

Reason I didn’t mention egg salad is because despite eggs previously being one of my favorite foods, I seemed to have developed an allergy to them. Them being in baked goods are fine, but I can’t eat them in full form. Maybe also a reason mayo messes with me.