Can Babies Eat Mayo?
Shop bought yes, from 12 months. Homemade with raw egg, no. That distinction is the whole page. Commercial mayonnaise is made with pasteurised egg, which removes the salmonella concern. A homemade batch whisked from a raw yolk is a different food from a food safety point of view, even though it tastes better.
Mayonnaise is one of the few foods where the homemade version is the riskier one, which runs against the usual instinct that anything you make yourself must be better. It is not a serious hazard either way, and a toddler dipping a chip in mayo is not a cause for concern. It is worth knowing which jar you are dealing with, though, as with most of the store cupboard staples.
What is mayonnaise?
Mayonnaise is an emulsion of oil and egg yolk, held together by the lecithin in the yolk, with vinegar or lemon juice for acidity. Commercial manufacturers use pasteurised egg, heated enough to kill salmonella without cooking it, which is why a jar keeps safely for months. The classic homemade version uses a raw yolk straight from the shell.
Our eggs page covers introducing egg properly, which should come before any mayo.
Mayo nutrition
Almost entirely fat, with a meaningful amount of salt and very little else.
| Nutrient | Per 100 g | Per teaspoon (5 g) |
|---|---|---|
| Energy | 680 kcal | 34 kcal |
| Fat | 75 g | 3.8 g |
| Protein | 1 g | 0.05 g |
| Salt | 1.2 g | 0.06 g |
| Carbohydrate | 1.5 g | 0.08 g |
| Vitamins and minerals | Negligible | Negligible |
Typical values for full fat commercial mayonnaise. Source: USDA FoodData Central.
When can babies eat mayo?
The type matters more than the date:
Egg should be introduced well cooked first, and mayo adds salt and fat without anything useful. Homemade raw egg mayo is off limits at this age.
A little mixed into a sandwich filling or a potato salad is fine, once egg has been introduced separately and tolerated.
No special restriction beyond keeping an eye on total salt. Homemade mayo made with pasteurised egg is fine at this point too, whether it goes in a sandwich or a quiche.
Watch mayo in the summer: the food safety worry with mayonnaise based salads at picnics and buffets is usually not the mayo itself but the chicken, egg or potato mixed into it, sitting warm for hours. Commercial mayo is acidic enough to slow bacteria, but the dish as a whole still needs to stay cold. Keep it chilled and do not leave it out.
Avocado dressing instead of mayo
Creamy and mild, with actual nutrition in it, and no egg involved:
Avocado dressing instead of mayo
Makes about 4 baby portions, from 6 monthsIngredients
- Half a ripe avocado
- 2 tablespoons plain full fat yogurt
- A squeeze of lemon
- 1 teaspoon olive oil
Method
- Scoop out the avocado and mash it until completely smooth with no lumps.
- Beat in the yogurt and the lemon until it loosens into a dressing.
- Stir in the olive oil to enrich it, adding a splash of water if it is too thick.
- Use it anywhere you would use mayo, and keep it covered in the fridge for up to two days.
Risks and safety
Raw egg is the specific concern with homemade mayonnaise, aioli and anything else built on an uncooked yolk, including some homemade Caesar dressings and mousses. Salmonella causes fever, vomiting and diarrhoea, and dehydrates a small child fast. In the UK, eggs carrying the British Lion mark are considered safe to eat raw or lightly cooked at any age, including for infants, thanks to vaccination of the flocks. Elsewhere, use pasteurised egg or a commercial jar.
Egg allergy is the other consideration, and it is one of the more common allergies in infancy, so egg should be introduced on its own and well cooked before it appears mixed into things. Beyond that, mayo is simply not a nutritious food, and the salt it carries counts toward the daily total covered in our salt guide.
Mayo FAQ
Can babies eat mayonnaise?
Shop bought mayonnaise, yes, from around 12 months. Commercial mayo is made with pasteurised egg, so the raw egg concern does not apply. It is high in fat and contains some salt, so keep it to small amounts rather than a regular spread.
Is homemade mayonnaise safe for babies?
Not usually, because it is made with raw egg. Raw and lightly cooked egg can carry salmonella, and babies have less reserve for that illness than adults. In the UK, eggs stamped with the British Lion mark are considered safe raw even for infants, but outside that scheme, use pasteurised egg or shop bought mayo.
Does mayonnaise contain allergens?
Yes, egg, which is one of the major allergens. Mayo is a poor way to introduce egg for the first time, since it is mixed with oil and vinegar and served alongside other things. Introduce well cooked egg on its own first, then mayo becomes straightforward.
Is mayonnaise too fatty for a baby?
Babies actually need a high proportion of fat in their diet, so fat itself is not the problem. Mayonnaise is simply a poor source of it, since it brings calories and salt without vitamins or minerals. Avocado, full fat yogurt and olive oil do the same job better.
Sources
- Mayonnaise, Wikipedia.
- Foods to avoid giving babies and young children, NHS.
- FoodData Central, U.S. Department of Agriculture.
This article is general information, not medical advice. Every baby is different. Talk to your doctor, health visitor or paediatrician about your own baby, and about starting solids or any allergy concerns.
