Can you eat mayonnaise when pregnant?

Key points

• Store-bought mayonnaise is usually made with pasteurized eggs.
• Homemade mayo, aioli, and some restaurant sauces may use raw or undercooked eggs.
• When unsure, ask the restaurant or your provider about the eggs.

Why it matters

Raw and undercooked eggs can sometimes carry Salmonella, a germ that causes food poisoning. Food safety guidance for pregnancy focuses on this risk because infections can be more serious during pregnancy.

Mayonnaise itself is not the main concern. The question is how it was made.

What is generally OK and what is not

Generally considered OK:

• Mayonnaise sold in jars or bottles in US stores, which is typically made with pasteurized eggs
• Mayonnaise that has been kept cold as the label directs

Use more caution:

• Homemade mayonnaise or aioli made with raw eggs
• Caesar dressing, hollandaise, or other sauces that may contain raw egg
• Restaurant sauces when you cannot confirm the eggs were pasteurized

Practical tips

• Check the label. Many store brands say their eggs are pasteurized.
• If you make mayonnaise at home, many providers suggest using pasteurized eggs or a recipe with no raw egg.
• At restaurants, it is reasonable to ask whether the sauce is made with raw eggs.
• Keep mayonnaise refrigerated, since food safety guidance applies to condiments too.

If you already ate a questionable mayo

Many people eat raw-egg sauces during pregnancy without problems, and a single exposure is often low risk. Guidance varies on how much concern is needed in each case, so it is a good idea to talk with a provider about it.

If you notice symptoms of food poisoning, such as fever, diarrhea, vomiting, or stomach cramps, a provider can help you decide what to do next.

When to contact your provider

Many providers would want to hear about fever, chills, diarrhea, or vomiting that starts after eating a questionable food. Mention any symptoms as soon as they start.

Questions people ask

More questions people ask

Sources