What portion is the score based on?

Nutrition figures are given per 100 g, and the scoring applies a serving-size adjustment based on this food's typical portion: 1 large egg (74 g). Eating substantially more or less than that shifts the real-world effect accordingly.

How confident is this score?

Based on the measured median for this food category. Because the purine figure is estimated rather than directly measured, read this score as approximate.

Can I eat egg salad, made with mayonnaise if I have gout?

That is a question for you and your clinician. This page ranks foods on published population-average evidence; it does not account for your urate level, kidney function, medications or overall eating pattern.

How does this compare with other egg salad entries?

The database holds 9 egg salad variants and this one is the lowest-scoring of the 9, scoring 78. They range from 78 (egg salad, made with mayonnaise) up to 85 (egg salad, made with any type of fat free dressing), so preparation matters more here than the ingredient does — a 7-point spread within the same food.

Animal / meat

Egg salad, made with mayonnaise

Q: What does a score of 78 mean?

78 out of 100 places egg salad, made with mayonnaise in the "good" band. Generally ranks well. Most people with gout find it fits into a regular eating pattern. Scores rank foods against each other on average across a population. They are not a personal risk level.

How egg salad, made with mayonnaise scores for gout, what moved that score, and the nutrition and portions behind it.

Food Index score

Egg salad, made with mayonnaiseGood

0100

Based on a well-supported purine estimate

What moved this score
Starting score	100
Saturated Fat	-7.3
Calorie Density	-5.1
Sodium	-4.3
Nutrient Gaps	-4
Heme Iron	-1.2
Purine Load	-0.6
3 smaller factors	+0.8
Final score	78

Flare risk (acute)100

Long-term (chronic)79

Egg salad, made with mayonnaise scores 78 out of 100 and sits in the good band. Generally ranks well. Most people with gout find it fits into a regular eating pattern.

Penalties took 22.5 points off a starting score of 100, and protective factors added 0.8 back. Every factor is listed in full below.

Scores run 0–100, where higher means more gout-friendly on average. They reflect relative ranking across foods, not a personal risk level. The same food can suit one person and not another, so use the score as a starting point for a conversation with your clinician.

Compare with another foodMore eggs and omelets How scoring works

The underlying data

Nutrition and portions

Nutrition Facts

Amounts per 100 g

Typical serving74 g

Calories257

Total Fat23.1 g
Saturated Fat4.9 g
Sodium378 mg
Dietary Fiber0 g
Total Sugars1.0 g
Protein10.3 g

Calcium42 mg
Iron0.99 mg
Magnesium8 mg
Vitamin C0 mg
Folate36 ug

Water64.0 g
Alcohol0 g
Omega-3 EPA0 g
Omega-3 DHA0.03 g

Common portions

1 medium egg68 g
1 large eggtypical74 g
1 extra large egg82 g
1 egg, NS as to size74 g
1 cup222 g
Quantity not specified111 g

Where the purine figure comes from

No direct purine measurement has been published for this food, so the score uses the measured median for its category (eggs and omelets).

We rate this a good confidence estimate.

How purines affect the score →

Nutrition values from the USDA FoodData Central database.

Scoring rationale

Every factor, in full

Each row shows the points a factor moved, what drove it, and the studies behind its weight.

PointsFactorAffects

-7.3
Saturated FatLong-term
4.9 g of saturated fat per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
Long-term
-5.1
Calorie DensityLong-term
257 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
Long-term
-4.3
SodiumLong-term
378 mg of sodium per 100 g, with no portion adjustment.
Evidence: FitzGerald JD 2020, Arthritis Care Res
Long-term
-4
Nutrient GapsLong-term
Provides meaningful amounts of only 3 of the 5 protective nutrient groups (vitamin C, fiber, omega-3, magnesium and folate).
Evidence: Choi HK 2009, Arch Intern Med · Juraschek SP 2016, Arthritis Rheumatol · Zhang M 2019, Arthritis Rheumatol
Long-term
-1.2
Heme IronLong-term
0.99 mg of iron per 100 g, of which about 60% is heme iron in animal foods, with no portion adjustment.
Evidence: Li R 2018, Asia Pac J Clin Nutr
Long-term
-0.6
Purine LoadFlare risk
5 mg of purines per 100 g, weighted 1x as an animal source and 1.0x for the typical portion: 5 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
Flare risk
+0.4
FolateLong-term
36 µg of folate per 100 g, with no portion adjustment.
Evidence: Lyu LC 2017, Am J Clin Nutr
Long-term
+0.2
Omega-3 (EPA+DHA)Flare risk
0.030 g of EPA and DHA omega-3 per 100 g, with no portion adjustment. Omega-3 is linked to fewer recurrent flares.
Evidence: Zhang M 2019, Arthritis Rheumatol
Flare risk
+0.2
MagnesiumLong-term
8 mg of magnesium per 100 g, with no portion adjustment.
Evidence: Li X 2015, BMJ
Long-term

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Common questions

About egg salad, made with mayonnaise

Look up any food's Food Index score

Each score lists the factors that moved it, the portion it assumes, and the studies behind each factor's weight.

Browse every food How scoring works

Egg salad, made with mayonnaise

Food Index score

Egg salad, made with mayonnaiseGood

Nutrition and portions

Nutrition Facts

Common portions

Where the purine figure comes from

Every factor, in full

Similar foods in eggs and omelets

Egg, creamed

Egg omelet or scrambled egg, with cheese, meat, tomatoes, and dark-green vegetables, no added fat

Egg omelet or scrambled egg, with potatoes and/or onions, fat added

Egg omelet or scrambled egg, with potatoes and/or onions, NS as to fat

Egg omelet or scrambled egg, with vegetables other than dark green and/or tomatoes, fat added

Egg omelet or scrambled egg, with vegetables other than dark green and/or tomatoes, NS as to fat

About egg salad, made with mayonnaise

Look up any food's Food Index score

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