1) Is jar mayonnaise safe in pregnancy?
Yes. Major brands use pasteurized eggs and are safe when stored in the fridge and used within the recommended time.
2) Is homemade mayo safe?
Only if made with pasteurized eggs. Traditional raw‑yolk recipes are best avoided in pregnancy.
3) Can I eat egg mayo sandwiches from cafés or delis?
Yes—if they’re freshly prepared, kept cold, and use pasteurized mayo/eggs. When in doubt, ask or choose sealed retail options.
4) How long can an egg mayo sandwich sit out?
Follow the 2‑hour rule (1 hour in hot weather). If it’s been out longer, play it safe and discard.
5) What if I accidentally ate mayo with raw eggs?
Risk is still low but not zero. Monitor for GI symptoms (fever, cramps, diarrhea) and contact your clinician if unwell.
6) Is light or olive‑oil mayo better?
Light mayo lowers calories; olive‑oil mayo can improve fat quality. Both are fine—choose what fits your diet.
7) Does mayo increase cholesterol too much?
Mayo is mostly fat from oil. Use moderate amounts and balance with vegetables, whole grains, and lean protein.
8) Are add‑ins like celery, onion, or mustard safe?
Yes. Wash produce well and avoid leaving mixed salads at room temperature.
9) Is there a difference between “eggless” mayo and egg mayo?
Eggless mayo avoids eggs entirely and can be a safe alternative if you want to skip eggs; still follow storage rules.
10) Can I eat flavored mayos (garlic/chili)?
Yes, if pasteurized and refrigerated. Watch heartburn triggers late in pregnancy and adjust spices to comfort.
⚠️ Always consult your doctor for medical advice. This content is informational only.
