Hi! Friendly food study reader/egg evangelist checking in.
Egg cholesterol has a very limited affect on blood cholesterol. Most studies have found that moderate consumption of eggs (4-6 per week) has no affect on blood cholesterol at all.
Some studies find that moderate consumption of eggs is good for a few other heart factors such as blood pressure.
A few have found that some individuals are more sensitive to food-sources of cholesterol, and see a slight raise in LDL and total cholesterol from egg consumption. In this case, there is an accompanying shift from small dense LDL particles (the worst) to larger, more fluffy LDL particles (slightly better), so the jury is still out on whether eggs are a problem in this case.
Another study found that eating two eggs a day significantly raises HDL (good) cholesterol.
Omega-3 enriched and pastured eggs reduce blood triglycerides. This is probably not relevant to store-bought mayo but in case you also happen to like eggs, it's good to know.
All of the cholesterol in the egg is found in the yolk. The yolk also contains most of the happy healthy nutrients that eggs are chock full of, including Lutein and Zeaxanthin (great for your eye health) and Choline, which is great for your brain and thought to be helpful to prevent or fight fatty liver disease.
The amount of saturated and trans fats you eat have a much stronger affect on your cholesterol levels. If you're going to blame mayo, blame the oil, not the eggs.
Store-bought mayo often has a higher proportion of oil to eggs (which is why it's whiter than home-made, which have a yellow hue from the yolks).
Your liver produces a huge amount of cholesterol every day, so when you take in cholesterol through your diet, your liver just produces a little less to balance it out. Keep in mind that your body needs both types of cholesterol to function -- your liver is not out to kill you. Cholesterol is essential for the creation of hormones, Vitamin D, and enzymes needed for digestion.