Mayonnaise

Mayonnaise, when made with pasteurized eggs, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Avoid mayonnaise that contains honey, which is associated with a risk of infant botulism for babies under 12 months of age.

Mayonnaise is a thick sauce traditionally made from oil, egg yolk, and an acidic ingredient, with many variations that include flavorings or modifications for vegan and allergy-free diets. While the term “mayonnaise” comes from French, the precise history of the condiment is unclear and evidence suggests an origin somewhere in Europe hundreds of years ago. Today, mayonnaise is popular around the world, seasoning dishes like American coleslaw, Australian hot chicken rolls, Chilean completos, Japanese okonomiyaki, Mexican elotes, and many more.

Yes, as long as it does not contain raw egg or honey. Raw egg carries a high risk of foodborne illness, and honey is associated with a risk of infant botulism for babies under 12 months of age. Most mayonnaise is rich in fat, which provides energy to fuel baby’s rapid growth and development, as well as omega-3 fatty acids and vitamin K, with a bit of choline. Collectively, these nutrients help support baby’s blood clotting, bone health, and neurodevelopment.

When offering mayonnaise:

★Tip: Use mayonnaise as a vehicle to introduce your favorite herbs, spices, or other seasonings that you want baby to learn to love.

No, mayonnaise is not a common choking hazard, although the foods it is served with could pose a risk. As always, make sure you create a safe eating environment and stay within arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Mayonnaise typically contains egg, a common food allergen. In some preparations, mayonnaise may also contain other common food allergens like sesame, soy, or wheat. Certain varieties of mayonnaise contain mustard, which is a common food allergen in some areas of the world.

Mayonnaise may contain sulfites, and while sulfites are not a common allergen, certain individuals, particularly those with asthma, may have allergy-like reactions to added sulfites.  If sulfites are a concern, avoid ingredients such as sulfur dioxide, potassium bisulfate, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite, to name a few.

Prior to sharing mayonnaise with baby, it is important to introduce any common food allergens in the condiment on their own and rule them out as an allergy. This way, when you are ready to offer mayonnaise, you’ll be confident that the child has already safely eaten any common food allergens in the condiment. This approach will also help you identify which food is responsible if baby has an allergic reaction when eating a dish that contains mayonnaise combined with other ingredients.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

No. Mayonnaise lacks fiber and is high in fat, which are both qualities that slow the processes of digestion and pooping. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.