Allergen note
Classic mayonnaise is made from egg yolk and oil, so it contains egg, a common allergen, and many brands also add mustard, a listed allergen in the EU. Offer well-cooked egg first, and once it's tolerated, try a little mayonnaise. Egg-free versions often contain soy or other allergens.
How to serve
From about 6 months, once your baby eats cooked egg, you can mix a small dab of pasteurized store-bought mayonnaise into mashed avocado, flaked fish or shredded chicken. From 12 months, spread a thin layer on soft sandwiches or stir a little into egg or salmon salad; keep portions small, since it's high in fat and contains salt.
Preparation
Use store-bought mayonnaise made with pasteurized egg (many commercial brands are, but check the label), and skip homemade mayonnaise and aioli made with raw egg because of the Salmonella risk. If you can't confirm pasteurization, only use it in dishes that are heated through, and keep opened jars refrigerated.
Texture and choking risk
Mayonnaise is smooth and isn't a typical choking hazard on its own, and a thin layer can make dry foods like bread, chicken or fish easier to swallow. Pay more attention to what it's mixed with: shred chicken finely, chop hard-boiled egg small, leave whole grapes and celery chunks out of mayo salads, add no whole or chopped nuts before 5 years, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries mayonnaise, note any reaction and see it in the allergen tracker.
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