About Mayonnaise
Mayonnaise is a creamy condiment usually made from oil, egg yolk, and an acid such as vinegar or lemon juice. For babies and toddlers, it is not usually a first food on its own, but it can be used in small amounts to moisten foods, add flavor, and make dry textures easier to manage. Its main nutritional contribution is fat, which provides concentrated energy for growing children. Depending on the ingredients, mayonnaise may also provide small amounts of vitamin E and vitamin K, but it is not a major source of iron, fiber, or protein. Because it is energy-dense and often high in sodium, it is best used as a thin spread or small dip rather than a large serving. Mayonnaise is a common allergen food because it typically contains egg. Some commercial varieties may also contain soybean oil, mustard, sesame, or traces of other allergens depending on the brand. For babies, choose pasteurized, store-bought mayonnaise and avoid homemade or raw-egg versions. Also check the label carefully and avoid any product containing honey before 12 months. Most babies can have a small amount of pasteurized mayonnaise from 6 months old when spread thinly on age-appropriate foods or mixed into soft foods. As your child gets older, you can use it as a dip or in family meals, but continue to keep portions small and focus on nutrient-rich foods as the main part of the meal.
How to serve by age
Offer a very small amount of pasteurized, honey-free mayonnaise spread thinly on soft toast strips, soft cooked vegetables, or mixed into mashed foods. Keep portions small and prioritize nutrient-rich foods as the main part of the meal.
Use mayonnaise as a light dip or thin coating for soft, easy-to-pick-up foods once your baby is developing a pincer grasp. Avoid serving it with hard, round, or slippery foods that increase choking risk.
Stir small amounts into tuna-free salads, mashed beans, shredded chicken, or cooked vegetables, or offer as a dip alongside safe finger foods. Continue choosing pasteurized mayonnaise and keep sodium in mind.
Toddlers can use mayonnaise in sandwiches, dips, and mixed dishes. Encourage self-feeding, but continue to supervise and avoid pairing it with common choking hazards such as large raw vegetable chunks or thick sticky bread mouthfuls.
Pairs well with
Safety & allergens
Mayonnaise itself is not a choking hazard, but the foods it is spread on or served with may be. Spread it thinly on soft, age-appropriate foods or offer a small amount as a dip. Avoid pairing it with choking hazards such as thick bread clumps, large raw vegetables, or round, firm foods.
What to watch for
Safety checklist
Storage & shelf life
Refrigerate after opening and keep tightly closed. Follow the label instructions and use within the recommended time after opening, typically about 2 months for commercial mayonnaise.
Freezing is not recommended because mayonnaise often separates and becomes watery when thawed.
Nutrition
- Provides concentrated fat for energy
- Can help moisten dry foods and make them easier to eat
- May provide small amounts of vitamin E and vitamin K depending on the oil used
- Usually high in fat and calories
- Often high in sodium
- Not a good source of iron, fiber, or protein
- Typically contains egg, a common allergen
Key nutrients
Nutrition facts
| Calories | 263kcal |
|---|---|
| Protein | 0.9g |
| Carbs | 23.9g |
| Fat | 19.0g |
| Sugar | 4.3g |
| Iron | 0.3mg |
| Calcium | 14.0mg |
| Potassium | 24mg |
| Vitamin A | 21.0µg |
| Folate | 6µg |
| Zinc | 0.18mg |
per 100 g
In season
Common questions
When can babies eat Mayonnaise?
Is Mayonnaise a choking hazard?
Is Mayonnaise a common allergen?
More first foods
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