Americans love their mayo-based salads: Chicken Salad, Tuna Salad, Potato Salad, Pasta Salad, Lobster Salad, Waldorf Salad...
The list is endless. I'm personally a big fan of the egg salad (though sometimes I really hate that hard boiled egg smell). What I'm not a big fan of is the amount of mayo used in most places to make an egg salad. I made a different version of the classic egg salad today that incorporates just a small amount of mayo (just barely enough to wet the indredients). I used some ingredients that focused the flavors away from the mayo:
...and some sweet relish for tang