GUIDE
Mayonnaise During Pregnancy
YES — commercial mayo is safe. Homemade mayo with raw eggs is not.
Store-bought mayonnaise uses pasteurized eggs, eliminating salmonella risk. Homemade mayo typically uses raw egg yolks.
Be prepared from day one
The Short Answer
Commercial (store-bought) mayonnaise is safe during pregnancy. All major brands — Hellmann's, Best Foods, Duke's, Kraft, and store brands — are made with pasteurized eggs, which eliminates the salmonella risk. You can enjoy mayo on sandwiches, in salads, and in recipes without concern.
Homemade mayonnaise is a different story. Traditional mayo recipes use raw egg yolks, which may contain Salmonella. Unless you make your homemade mayo with pasteurized eggs (sold specifically as "pasteurized" shell eggs or liquid pasteurized eggs), it should be avoided during pregnancy.
For a complete overview, see our complete food safety guide.
Safe Mayo Options
- Commercial mayonnaise (all major brands) — made with pasteurized eggs
- Light and reduced-fat mayo — same pasteurization standards as regular
- Flavored mayo and aioli from commercial brands — all use pasteurized eggs
- Mayo-based salad dressings (store-bought) — ranch, thousand island, etc.
- Tuna salad, egg salad, chicken salad made with commercial mayo — safe when refrigerated
- Mayonnaise in sushi (spicy mayo) — commercially made, typically pasteurized
All major commercial mayo brands use pasteurized eggs.
What to Avoid
- Homemade mayonnaise with raw eggs — unless made with pasteurized eggs
- Restaurant-made aioli from raw egg yolks — ask about pasteurization
- Homemade Caesar dressing — traditional recipe uses raw egg yolk
- Any mayo or emulsion sauce where you can't confirm pasteurized eggs were used
The concern is raw, unpasteurized eggs — not mayo itself.
Why This Matters During Pregnancy
The concern with mayonnaise during pregnancy isn't the mayo itself — it's the eggs. Raw or undercooked eggs can contain Salmonella enteritidis, a bacterium that causes food poisoning. During pregnancy, salmonella infection can cause severe dehydration from vomiting and diarrhea, and in rare cases, the bacteria can cross the placenta and infect the baby. For a full overview of foodborne bacteria risks, see our listeria and pregnancy guide.
Pasteurization eliminates this risk. Commercial mayo manufacturers use eggs that have been pasteurized (heated to a temperature that kills salmonella while keeping the egg's properties intact). The acidic environment of mayo (from vinegar or lemon juice) further inhibits bacterial growth, giving commercial mayo a long shelf life.
This is the same reason cooked eggs are safe — heat kills salmonella. Whether the heat comes from pasteurization or cooking, the result is the same.
Fun fact: commercial mayo is actually quite resistant to bacterial contamination. Its low pH (high acidity from vinegar) and low water activity make it an inhospitable environment for most bacteria. In tuna or chicken salad, it's the protein ingredients that spoil first, not the mayo.
Tips for Safe Eating
At home, use any commercial mayo freely. It's safe in sandwiches, salads, dips, and recipes. After opening, keep it refrigerated and use within 2 months (or by the expiration date).
When eating out, mayo at chain restaurants and most independent restaurants comes from commercial sources and is safe. The exception is high-end or farm-to-table restaurants that may make sauces from scratch. If you're unsure, ask: "Is your mayo/aioli made in-house? Do you use pasteurized eggs?"
If you want to make mayo at home during pregnancy, buy pasteurized eggs. They're sold at most grocery stores, labeled "pasteurized" on the carton. These eggs have been heat-treated to kill salmonella while remaining raw in appearance and function. They work perfectly in homemade mayo, Caesar dressing, and other raw egg preparations.
For more on egg safety, see our eggs during pregnancy guide. For safe sandwich building, check our guides on deli meat and best foods for pregnancy.
This guide is for informational purposes only and is not a substitute for professional medical advice. Always consult your healthcare provider with any questions about your pregnancy.
