Yes, you can eat mayo during pregnancy, but with caveats. Key points to consider:

• Use pasteurized egg mayo or store-bought mayonnaise that is shelf-stable and made with pasteurized eggs. These are widely considered safe for most pregnant people when eaten in ordinary portions.

• Avoid homemade mayonnaise or artisanal/fresh mayo that may use raw or undercooked eggs unless you can confirm eggs are pasteurized. Raw eggs carry a risk of Salmonella, which is particularly concerning in pregnancy.

• Practice general safe eating habits: store mayo properly, check expiration dates, and be mindful of total fat and sodium intake as part of an overall balanced diet during pregnancy.

Practical tips:

• If you’re unsure about the mayo at a restaurant or deli, ask whether it’s made with pasteurized eggs.
• In doubt, choose commercially prepared mayonnaise brands that specify pasteurized eggs on the label.

• Limit portions to fit your daily nutritional goals, since mayo is high in calories and fat.

Bottom line: Mayo is generally safe during pregnancy when it’s made with pasteurized eggs and stored properly. If it’s homemade or from an uncertain source, exercise caution and opt for pasteurized versions or consult your healthcare provider.