Yes, you can have mayonnaise when pregnant, but only certain types and in sensible amounts. The key issue is whether the eggs in the mayo are pasteurised and how the mayo is handled and stored.

The short answer

  • Safe: Most store‑bought mayonnaise in jars or squeeze bottles from big brands (supermarket shelf-stable) – these are made with pasteurised eggs and an acidic recipe that greatly reduces Salmonella risk, so they’re considered safe in pregnancy when used normally.
  • Avoid: Homemade mayo or “from scratch” aioli made with raw, unpasteurised eggs , and any restaurant/ cafĂ© mayo where you can’t confirm the eggs are pasteurised.
  • Watch out for: High calories, fat, and sometimes sodium and sugar — mayo is fine as a condiment, but not in large amounts every day.

What type of mayo is safe?

  • Commercial, shelf mayo (e.g., big supermarket brands):
    • Made with pasteurised eggs in controlled factory conditions.
    • The recipe is acidic (vinegar/lemon) which helps stop bacteria growing.
* Safe in pregnancy when in date, unopened or properly refrigerated after opening, and not left out long.
  • Homemade mayo / “house” aioli / scratch dressings:
    • Traditionally use raw egg yolks that may carry Salmonella.
* Home kitchens and small restaurants don’t have the same safety controls as factories.
* Best avoided unless you know **for sure** the recipe uses pasteurised eggs.
  • Restaurant or takeaway mayo-based dishes (coleslaw, potato salad, dressings):
    • Ask: “Is the mayo commercial and pasteurised, or made in-house?”
* If staff are vague or unsure, choose something else or ask for olive oil and vinegar instead.

Why people worry about mayo in pregnancy

The concern is less about “mayo” and more about raw eggs and food poisoning.

  • Salmonella risk:
    • Raw or undercooked eggs can carry Salmonella, which can cause vomiting, diarrhoea, fever and dehydration.
* In pregnancy, severe infection can make you very unwell and is linked with complications like dehydration and, in rare serious cases, pregnancy loss.
  • Listeria / storage risk:
    • Properly made commercial mayo is acidic and not a common Listeria source, but any mayo dish that sits warm for hours (like buffet coleslaw or potato salad) can become unsafe.
* “Fridge-cold, within date, not left out” is the safer rule.
  • Nutrition side:
    • Mayo is high in fat and calories , and some brands are also high in sodium and added sugar.
* Overdoing it can contribute to excessive weight gain, higher cholesterol, higher blood pressure, and gestational diabetes risk.

Simple safety checklist

Ask yourself these questions when you see mayo during pregnancy:

  1. Is it commercial, branded mayo from a store?
    • Yes → Generally safe if pasteurised (most big brands are).
    • No / not sure → Treat as homemade.
  2. Are the eggs clearly pasteurised?
    • Label says “pasteurised eggs” or it’s a normal shelf-stable supermarket mayo → safe choice.
 * Restaurant or homemade and they used regular raw eggs → best to skip while pregnant.
  1. Has it been stored correctly?
    • In the fridge, within use-by date, not left at room temperature for hours → lower risk.
 * Buffet, picnic, or sitting out warm → avoid, especially coleslaw, potato salad, egg salad.
  1. How much are you having?
    • Thin layer in a sandwich a few times a week → generally fine.
    • Large, daily portions on everything → consider cutting back because of calories, fat, and sodium.

Quick “can you have mayo when pregnant?” guide

  • Yes, usually fine to have:
    • Store-bought mayo in jars or squeeze bottles (pasteurised, in date, refrigerated after opening).
* Ready-made supermarket sandwiches/salads from reputable chains that use commercial pasteurised mayo and are kept chilled.

* “Light” or reduced-fat mayo versions (still watch portion size).
  • Be careful or avoid :
    • Homemade mayo, aioli, Caesar dressings, or “from scratch” sauces made with raw eggs.
* Deli salads sitting in a cabinet all day or picnic foods with mayo that have been warm for hours.

* Any mayo product past its use-by date, with a strange smell, separation, or off taste.

If you already ate “risky” mayo

If you realise after the fact that a mayo was homemade or used raw eggs:

  • In most cases, nothing will happen; Salmonella risk from any single egg is low, but not zero.
  • Watch for symptoms in the next 12–72 hours:
    • Stomach cramps
    • Diarrhoea
    • Fever
    • Vomiting
  • If you develop these symptoms, especially with fever or inability to keep fluids down, contact your maternity unit or healthcare provider promptly and mention pregnancy and the egg-based food.

Bottom line: You can have mayo when pregnant, as long as it is commercial, pasteurised, properly stored, and eaten in moderation. Homemade mayo or any sauce with raw eggs is the main thing to avoid until after birth.

Information gathered from public forums or data available on the internet and portrayed here.