Mayonnaise

Mayonnaise is mostly oil with egg, so it works as a thin binder rather than a food on its own. Stir a small spoonful into a smooth purée, soft mashed vegetables, or flaked cooked fish to add moisture. Choose a brand made with pasteurized eggs, or skip homemade mayo made with raw egg. Since it counts as an egg exposure, offer it on its own first, on a day when you can watch for any reaction.

Smooth and spreadable, so no cutting is needed. Mix a thin amount into other foods rather than serving a spoonful on its own.

Keep using it as a small mix-in. Thin it through mashed potato, fold it into a soft egg or tuna mash, or spread a thin layer on a strip of toast. A little goes a long way, and it adds richness without changing the texture of the meal.

No cutting needed. Keep the amount small and mixed through other foods.

Mayonnaise can join family-style meals as a light dressing or sandwich spread, used in moderation. Because it is a salty, oily condiment, keep portions small and let other foods provide the bulk of the meal. Continue choosing pasteurized-egg products.

No cutting needed. Use as a thin spread or light dressing in small amounts.