Pregnancy food guidance
Aioli
Depends—Check the egg
Choose aioli made with pasteurized eggs. Homemade or restaurant aioli may use raw egg.
What changes the answer for Aioli
- Commercial product made with pasteurized egg: safer.
- Homemade or restaurant product: ask whether pasteurized egg was used.
- Raw unpasteurized egg: avoid under cautious U.S. guidance.
Why it matters for Aioli
Some aioli recipes use raw egg, which can carry Salmonella.
Practical takeaway
Check the label or ask whether the egg is pasteurized.
Evidence interpretation
Emily Oster’s perspective on Aioli
Oster interprets the added pregnancy-specific risk from raw eggs as low. The site still recommends pasteurized egg as the straightforward cautious choice.
Read the ParentData analysis (opens in a new tab)Sources and review details
- Review status
- Source reviewed
- Last reviewed
- Guidance region
- United States
- CDC: Safer Food Choices (opens in a new tab)Checked
- FDA: Eating Out and Bringing In (opens in a new tab)Checked
- Emily Oster, ParentData: What You Can (And Can’t) Eat While Pregnant (opens in a new tab)Checked
- The Bump: Top Foods to Avoid During Pregnancy (opens in a new tab)Checked Medically reviewed by Kendra Segura, MD