Homemade mayonnaise is wonderful, and not made with U.S. subsidized farm products like soybean oil used in most brands of mayonnaise. We use olive oil at home when we make homemade mayonnaise and it tastes very good, like the mayonnaise we encounter in Europe.
But homemade mayonnaise has one big problem: since it has no preservatives, it doesn't last very long. It is also somewhat of a mess to make, though using a food processor definitely helps. Thus, the inconvenience of having to make mayonnaise all the time led me to find another solution. And I found a great one.
Use sour cream instead! There are fewer calories per serving (mayonnaise: 90 calories per tablespoon; sour cream: 60 calories for two tablespoons), and it tastes great. Since I am now counting calories, this is an important benefit for me. I use Daisy sour cream, as there are no additives or preservatives and it is made with 100% grade A cultured cream. Tuna salad, egg salad, and homemade salad dressings all taste really good, without any of the health dangers of using products made with soybeans.