Hellmann's Real Mayonnaise
A simple, short-ingredient-list condiment with no artificial colors or sweeteners, but calorie-dense and high in fat and sodium, so portion size matters.
Ingredients (9)
Soybean Oil
ControversialMain ingredient and the source of nearly all calories. It provides unsaturated fats, but it is high in omega-6 linoleic acid and is calorie-dense, so it is best eaten in small amounts.
Water
Used to create the emulsion and the creamy texture. It is completely harmless.
Whole Eggs and Egg Yolks
Natural emulsifier that holds oil and water together. Egg yolk lecithin is a safe, traditional mayonnaise ingredient. It is an allergen for people with egg allergies.
Vinegar
Provides tang and acidity, which also helps preserve the product and limits bacterial growth.
Salt
Needed for flavor and preservation. It is moderate per serving, but sodium accumulates when mayo is used in sandwiches, salads, and dips.
Sugar
Used in a very small amount to balance acidity. It contributes little to overall intake, but it is still an added sugar.
Lemon Juice Concentrate
Natural acidifier and flavoring, used in small amounts.
Calcium Disodium EDTA
E385 ControversialProtects quality by binding metal ions that cause oxidation and rancidity. Regulators consider it safe at approved levels, though some consumers prefer to avoid synthetic preservatives. Very high doses can interfere with mineral absorption.
Natural Flavors
A vague umbrella term that does not disclose exact components. It is generally regarded as safe, but there is little transparency about what is included.
Healthier alternatives
Roughly 35-50 kcal per tablespoon, with substantially less fat and calories than the original
Find on AmazonMade with monounsaturated-rich avocado oil and often free of EDTA and added sugar
Find on AmazonCreamy, protein-rich spread substitute with a fraction of the calories and fat
Find on AmazonWhole-food spread with fiber, potassium, and healthy fats, and no preservatives
Find on AmazonMayonnaise is an emulsion, a stable suspension of oil droplets in water held together by lecithin in egg yolk. A single batch can contain millions of microscopic oil droplets, and the product is shelf-stable thanks mainly to its acidity.