I put a tbsp or 2 into my regular vinaigrette recipe depending on the other salad ingredients involved. Olive oil, lemon, salt & pepper, shallot, mayo. Or sub vinegar for lemon. Sub onion for shallot. Add a dollop of sour cream or creme fraiche. Add in herbs of your choosing.
also look into Green Goddess dressing (swoon!) so good.
Mayo is also fabulous for dips of all kinds :-> and garlicky aioli.
The Hellman’s website has a range of recipes including a famous, tasty one for chocolate cake. Remember that mayo is mostly oil and egg, so it works in quite a few baked goods and savories. You can use it instead of beaten egg in breading all sorts of things that will be fried, sauteed, broiled, or baked.
+1 for adding a big spoonful to a tart vinegrette, works to help emulsify it and make it a little smoother
Something like this, i like a spicy dijon, then an apple cider vinegar or white wine vinegar
There are a lot of recipes out there for mayo and breadcrumbs baked chicken and fish, i haven’t made it myself but it’s very popular. Like Greygarious says their website has a bunch of recipes including a version of the mayo chicken
I recall a recipe in Sheila Lukin’s “All Around the World” cookbook that involved slivered onions mixed with mayonnaise, parmesan cheese, and salt and pepper, then spread on bread rounds and broiled(?) until puffed and lightly browned.