The objective of the research study is driven by the need to reduce the pH value of gourmet foods containing eggs with regard to their quality and safety. The analyses were focused on the production of mayonnaise and mayonnaise-containing salads and egg spread. To decrease the pH value of gourmet products, a pH-reducing (‘pH minus’) ingredient was applied, which was added at a concentration of 2 % (w/w) to the aqueous phase during the production of the two types of mayonnaise. The ‘pH minus’ preparation was a clear, yellowish solution with a sour taste and aroma; it was made from lemon juice and onion essential oil. The traditional or pH-reduced mayonnaise was mixed with the egg salad and egg spread. The products manufactured were analyzed in terms of microbiological and sensory quality; then they were compared with the control samples of the original products. Those two gourmet products (egg salads and egg spreads) differed in the acidity compared to the control samples. After adding the ‘pH minus’ preparation, the acidity of egg salad and egg spread samples was, on average, 0.2 % higher compared to the control samples. On the other hand, the pH value of the samples was by 0.2 to 0.5 lower than that of the control samples of those two types of gourmet products analysed. The adding of the ‘pH minus‘ solution caused the number of the units forming filamentous fungal colonies in the samples to be reduced by 3×10¹ CFU×g^-1 on average. The remaining microbiological parameters were comparable with those of the control samples.