Does All Mayonnaise Have Pasteurized Eggs? A Deep Dive into Food Safety and Nutrition

October 24, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), commercially produced mayonnaise and other dressings containing eggs are required to use pasteurized eggs to ensure safety. This provides a clear distinction from homemade versions, which may not offer the same guarantee. The answer to "Does all mayonnaise have pasteurized eggs?" therefore depends heavily on where the condiment was sourced. For many, this is a critical distinction that affects health choices, especially when considering nutrition and diet.

Quick Summary

Commercial mayonnaise is made with pasteurized eggs to eliminate harmful bacteria, meeting strict safety standards. In contrast, homemade mayonnaise often uses raw, unpasteurized eggs, which poses a risk of foodborne illness. The safest option for everyone, especially vulnerable populations, is store-bought mayo.

Key Points

Commercial vs. Homemade: Store-bought mayonnaise is legally required to contain pasteurized eggs for safety, unlike homemade versions which often use raw eggs.
Pasteurization is Key: The heat treatment process of pasteurization eliminates harmful bacteria, including Salmonella, making mayonnaise safe for consumption.
At-Risk Populations: Vulnerable groups like pregnant women, the elderly, and young children should always opt for commercial, pasteurized mayonnaise to avoid foodborne illness.
Inquire When Eating Out: When dining at restaurants, it is prudent to ask if the mayonnaise is commercially or homemade, as the latter may contain unpasteurized eggs.
DIY Safety: Home cooks should use commercially pasteurized eggs (in the shell or liquid form) or home-pasteurize their eggs to ensure the safety of their homemade mayo.
Check the Label: For commercial products, reading the ingredient label and any food safety certifications can provide reassurance about egg source and safety.
The Acid is Not Enough: While vinegar or lemon juice in mayonnaise inhibits some bacteria, it is not a substitute for pasteurization in ensuring complete food safety.

The Crucial Difference Between Commercial and Homemade Mayonnaise

The fundamental difference in the safety of mayonnaise lies in its origin. The mayonnaise found on supermarket shelves is a product of stringent food safety regulations, while homemade versions lack this oversight. Commercially produced mayonnaise in the United States must use pasteurized eggs, a requirement set by the U.S. Department of Agriculture (USDA). This process ensures the product is safe from foodborne pathogens like Salmonella. For major brands like Hellmann's or Best Foods, confirming the use of pasteurized eggs is standard practice.

Homemade mayonnaise, however, is a different story. Recipes for homemade mayo traditionally call for raw eggs. While many home cooks have successfully made and consumed it for years, the potential risk of bacterial contamination from unpasteurized eggs remains. The risk of Salmonella can be present in eggs even before the shell is formed, and while good hygiene can minimize surface contamination, it doesn't eliminate internal threats. The high acidity from ingredients like vinegar and lemon juice does inhibit bacterial growth to some extent, but it is not a complete failsafe.

Understanding the Pasteurization Process

Pasteurization is a heat treatment process designed to kill harmful bacteria without cooking the food. For eggs used in commercial mayonnaise production, this involves carefully heating the liquid egg product to a specific temperature (e.g., 65-75°C) for a set period. This process is scientifically controlled to eliminate pathogens while preserving the egg's natural emulsifiers, such as lecithin, which are essential for creating a stable emulsion.

For those making homemade mayonnaise, it's also possible to pasteurize eggs at home, though it requires precise temperature control to avoid cooking the egg. One method involves holding eggs in a hot water bath at around 140°F for a few minutes before use. Alternatively, purchasing pre-pasteurized eggs, either in the shell or in liquid carton form, is a convenient and safe option.

Comparing Commercial and Homemade Mayonnaise


Feature	Commercial Mayonnaise	Homemade Mayonnaise
Egg Source	Always pasteurized (as required by law).	Typically unpasteurized, raw eggs.
Bacterial Risk	Low risk of Salmonella due to pasteurization.	Higher risk of Salmonella from raw eggs.
Shelf Life	Long, thanks to pasteurization and preservatives.	Very short; typically lasts up to a week in the fridge.
Flavor	Consistent flavor profile across batches and brands.	Varies depending on ingredients and technique.
Acidity	Precisely controlled, which also helps inhibit bacterial growth.	Can vary, based on the amount of vinegar or lemon juice used.
Storage	Must be refrigerated after opening.	Must be kept refrigerated to maintain safety.

The Role of Mayonnaise in a Nutrition Diet

Mayonnaise, whether commercial or homemade, is a condiment rich in fat and calories. It's essentially an emulsion of oil, egg yolks, and an acid like vinegar or lemon juice. From a nutritional perspective, it's important to consume it in moderation, as with any high-fat food. The type of oil used, such as canola or olive oil, can influence the fatty acid profile.

For weight management: Light mayonnaise or using smaller portions can reduce overall calorie intake. Egg-free or vegan mayos offer an alternative for those avoiding eggs, but they are not necessarily lower in calories.
For overall nutrition: Focusing on high-quality ingredients, like olive oil, can provide healthier fats. However, it's the pasteurization of the egg that remains the critical factor for safety, not the nutritional content.

Making Safe Mayonnaise Choices

For most people, the convenience and safety of commercial mayonnaise make it the best option. However, for those who love the fresh taste of a homemade version, taking precautions is vital. The following list provides steps to ensure your mayonnaise is safe:

Purchase pasteurized eggs: Look for pasteurized eggs in the shell or liquid egg products in the dairy aisle.
Make it yourself safely: Follow a recipe that incorporates a home pasteurization step for the eggs, like gently heating them with an acid.
Inquire when dining out: Don't hesitate to ask restaurants if their mayonnaise is commercial or homemade, and if the latter, whether pasteurized eggs were used. This is especially important for at-risk individuals.

Conclusion: The Final Word on Mayonnaise Safety

The notion that all mayonnaise contains pasteurized eggs is a common misconception. While this is true for virtually all commercial, store-bought products due to regulatory mandates, it is a dangerous assumption to make about homemade versions. For pregnant women, young children, the elderly, and anyone with a compromised immune system, consuming unpasteurized eggs carries a risk of severe food poisoning. In a nutrition diet context, balancing moderation with safety is key. The simplest and safest approach is to stick with store-bought mayonnaise, ensuring peace of mind with every sandwich. If you opt for homemade, using pasteurized eggs is a non-negotiable step for health and wellness. The choice, ultimately, is about weighing the small flavor difference of homemade against the guaranteed safety of a commercially produced, pasteurized product.

Related Resource

For more information on food safety related to eggs, refer to the U.S. Food & Drug Administration (FDA) website: https://www.fda.gov/food/people-risk-foodborne-illness/dairy-and-eggs-food-safety-moms-be

Frequently Asked Questions

Yes, commercially produced mayonnaise is safe for pregnant women to eat because it is made with pasteurized eggs. However, homemade mayonnaise that uses raw, unpasteurized eggs should be avoided due to the risk of Salmonella infection.

For commercial products sold in stores, it is a safe assumption that the eggs are pasteurized due to food safety regulations in the US. Many brands will also state 'made with pasteurized eggs' on their label or in their FAQ section.

The main risk is food poisoning from bacteria, particularly Salmonella. While this is usually not life-threatening for a healthy adult, it can be very dangerous for at-risk groups like pregnant women, children, and the elderly.

The high acidity from ingredients like vinegar and lemon juice does help to inhibit the growth of bacteria. However, it is not a foolproof method for killing all pathogens, and it is not a substitute for pasteurization when it comes to raw eggs.

You can make homemade mayonnaise safely by purchasing pasteurized eggs, either in-shell or as liquid egg products. Alternatively, you can carefully pasteurize raw eggs at home using a temperature-controlled method.

Yes, all egg products sold in cartons and most products sold commercially in the US that contain eggs are pasteurized. You can also find pasteurized eggs in the shell, which are explicitly labeled as such.

Yes, many brands offer egg-free or vegan mayonnaise alternatives that use ingredients like soy protein or modified starches to create the creamy texture. These products are suitable for those with egg allergies or dietary preferences and are inherently free of pasteurization concerns.