Are there raw eggs in mayonnaise? A Nutrition Diet Breakdown

October 19, 2025 •

4 min read

According to the Food and Drug Administration (FDA), approximately 79,000 cases of food-related illness each year are linked to Salmonella bacteria, which can be found in raw eggs. This raises a critical question for many who are conscious about their diet: Are there raw eggs in mayonnaise? The answer depends entirely on whether it's store-bought or homemade.

Quick Summary

The safety of mayonnaise depends on its preparation. Commercial mayonnaise uses pasteurized eggs to eliminate harmful bacteria, while homemade versions typically use raw eggs, posing a risk of salmonella infection. Always check labels and proper food handling procedures to stay safe.

Key Points

Commercial Mayonnaise is Safe: Store-bought mayonnaise is made with pasteurized eggs and is safe to consume, even for sensitive populations.
Homemade Mayonnaise Can Contain Raw Eggs: Traditional homemade recipes use raw eggs, which pose a risk of salmonella food poisoning.
Pasteurization Kills Bacteria: The pasteurization process used by commercial manufacturers heats eggs to a temperature that kills harmful bacteria like Salmonella.
Acidity is a Factor: The vinegar or lemon juice in mayonnaise creates an acidic environment that inhibits bacterial growth, further enhancing the safety of commercial products.
Use Pasteurized Eggs for Homemade: For safe homemade mayonnaise, use pasteurized eggs or consider an egg-free recipe to eliminate the risk of contamination.
Understand the Ingredients: Always check the ingredients list on packaged foods and be aware of how the food was prepared if consuming homemade items.
Storage is Key: After opening, both commercial and homemade mayonnaise must be refrigerated and used within a limited time frame.

The creamy, tangy condiment known as mayonnaise has been a staple in many kitchens for decades, adding flavor to sandwiches, dressings, and salads. However, its core ingredient—egg yolk—often leads to a crucial question about its safety, especially concerning the potential presence of Salmonella bacteria. A clear understanding of the differences between store-bought and homemade mayonnaise is essential for anyone following a responsible nutrition diet.

The Commercial Mayonnaise Production Process

Commercial mayonnaise is overwhelmingly safe to consume, even for those in high-risk groups like pregnant women, young children, and the elderly. The key to this safety lies in the food production process, which adheres to strict guidelines and regulations.

Pasteurization: The eggs or egg products used in commercial mayonnaise are pasteurized before being added to the emulsion. Pasteurization is a heat treatment process that involves heating the product to a specific temperature for a set amount of time to kill harmful bacteria, including Salmonella. This process effectively eliminates the risk of foodborne illness associated with raw eggs.
High-Shear Mixing: The manufacturing process involves high-shear mixers that create a stable oil-in-water emulsion. Egg yolks, rich in the emulsifying agent lecithin, are combined with oil and an acid like vinegar or lemon juice. This creates the familiar smooth and creamy texture of mayonnaise.
Additives and Preservatives: Many commercial products contain preservatives and stabilizers to ensure a long, shelf-stable life. Ingredients like calcium disodium EDTA and various starches help maintain consistency and prevent spoilage.

The Risks of Homemade Mayonnaise

Unlike its commercial counterpart, homemade mayonnaise presents a significant food safety concern due to the use of raw, unpasteurized eggs. While traditional recipes often call for fresh eggs, this carries the risk of Salmonella contamination.

Salmonella Risk: Raw eggs can be contaminated with Salmonella, a bacterium that can cause severe gastrointestinal illness. Symptoms include fever, diarrhea, abdominal cramps, and vomiting. This risk is especially pronounced for vulnerable populations.
No Home Pasteurization: It is not possible to safely pasteurize eggs at home, according to the United States Department of Agriculture (USDA). While some methods may claim to work, they do not guarantee the elimination of bacteria and are not worth the risk.
Short Shelf-Life: Homemade mayonnaise, even when made with pasteurized eggs, has a much shorter shelf-life than commercial varieties. It should be refrigerated and consumed within a few days to minimize the risk of bacterial growth.

Comparing Commercial vs. Homemade Mayonnaise

To better understand the differences, consider the following comparison of mayonnaise preparation and safety:


Feature	Commercial Mayonnaise	Homemade Mayonnaise
Egg Source	Pasteurized eggs or egg products are always used to ensure food safety.	Raw, unpasteurized eggs are traditionally used, though pasteurized eggs can be substituted.
Food Safety Risk	Extremely Low. The pasteurization process effectively eliminates the risk of salmonella contamination.	High Risk. Raw eggs carry a risk of salmonella, especially for high-risk individuals.
Shelf Stability	Long-Term. Contains preservatives that extend shelf life significantly and can be stored for months unopened.	Short-Term. Must be consumed within a few days, even with pasteurized eggs, as there are no preservatives.
Ingredients	Often includes additional stabilizers, preservatives, and flavorings alongside oil, eggs, and acid.	Typically uses a simple, fresh set of ingredients: eggs, oil, and acid.
Storage	Shelf-stable until opened, then requires refrigeration.	Must be refrigerated immediately and used quickly.
Flavor Profile	Mass-produced for a consistent, recognizable flavor. Some may find it less complex than homemade.	Richer, creamier, and more customizable in flavor, depending on the oil and spices used.

Making Your Own Mayo Safely

For those who prefer the taste of homemade mayonnaise but want to avoid the risks of raw eggs, there are safe alternatives. The simplest method is to purchase pasteurized eggs, which are readily available in most grocery stores and can be used in your home recipe without the risk of Salmonella. Another option is to use an egg-free recipe that relies on alternative emulsifiers like mustard, aquafaba, or plant-based starches to achieve the desired texture. This makes it possible to enjoy the fresh, customized flavor of homemade mayo with peace of mind.

The Role of Acidity in Mayonnaise

Beyond pasteurization, another crucial element in mayonnaise safety is its acidity. Mayonnaise is an oil-in-water emulsion that contains an acidic component, such as vinegar or lemon juice. This low pH environment (ideally below 4.1) creates an unfavorable environment for the growth of many bacteria, including Salmonella. Commercial mayonnaise is carefully formulated to maintain this acidity, but with homemade versions, the exact pH can vary, making it a less reliable safeguard than pasteurization alone. It is the combination of pasteurization and acidity that ensures the superior safety of store-bought mayonnaise.

Conclusion: Making an Informed Choice

Ultimately, whether or not there are raw eggs in mayonnaise depends entirely on how it's made. For the vast majority of consumers, store-bought mayonnaise is a safe and reliable option due to the industry-standard practice of using pasteurized eggs and maintaining a controlled, acidic environment. For those who prefer the flavor and control of homemade mayonnaise, using pasteurized eggs or an egg-free alternative is the safest approach, especially for those in sensitive populations. By understanding the nutritional and safety aspects, you can make an informed choice that aligns with your dietary needs and health considerations. Always remember to store any opened mayonnaise, commercial or homemade, in the refrigerator to prevent bacterial growth and ensure its quality.

Frequently Asked Questions

Yes, commercially produced mayonnaise is safe for pregnant women because it is made with pasteurized eggs, which eliminates the risk of salmonella. Homemade mayonnaise made with raw eggs should be avoided.

The risk of salmonella from store-bought mayonnaise is extremely low because it is made with pasteurized eggs. However, homemade mayonnaise made with unpasteurized eggs carries a risk of salmonella contamination.

Most commercial mayonnaise brands are required to use pasteurized eggs, and this is typically indicated on the ingredient label. Major brands adhere to FDA safety guidelines, making them a safe choice.

The primary difference lies in the egg-handling process. Commercial mayo uses heat-treated, pasteurized eggs and preservatives for a long shelf-life, while homemade mayo is often made with raw eggs and is less shelf-stable.

Yes, many vegan and egg-free mayonnaise alternatives are available in stores. These products use plant-based emulsifiers like mustard or food starches instead of eggs.

While the acidic ingredients in mayonnaise, such as vinegar or lemon juice, can inhibit some bacterial growth, they are not a reliable method for ensuring the safety of homemade mayonnaise made with raw eggs. Pasteurization is the only sure way to kill bacteria like salmonella.

Even when made with pasteurized eggs, homemade mayonnaise should be stored in the refrigerator and consumed within four days, as it lacks the preservatives found in commercial varieties.