Ostrich eggs were evaluated for their chemical composition and mineral contents. Also. chemical. microbiological and sensory evaluation of mayonnaise made from ostrich eggs comparable to that made from chicken eggs were studied. Data indicated that ostrich eggs are a good source of protein (47.09 "A: d.b). total lipids (45.10 % d.b). carbohydrates (4.03 “/6 db). calcium (206.5 mgl1009 db). phosphorus (683.8 rag/1009 d.b‘. potassium (460 mglloog db). sodium (408.? mg/1009 db) and zinc (5.2 mg/1009 d.b). The chemical evaluation of unpasteurized and pasteurized mayonnaise indicated that mayonnaise made from ostrich eggs was relatively resistant to chemical spoilage due to auto-oxidation than that made from chicken eggs. In ostrich eggs mayonnaise. almost stored unpasteurized samples were associated with significantly (P: 0.05) greater titratable acidity (T.A). Conversely. T.A did not alter in stored pasteurized samples. However, in chicken eggs (mayonnaise T.A did not affected in pasteurized or unpasteurized samples. The acid value (AV) and thiobarbituric acid (TBA) number of unpasteurized and pasteurized mayonnaise made from ostrich or chicken eggs were significantly (Pa.- 0.01) increased as storage period increased. These increases in AV and TBA values were significantly (P «c: 0.05) decrease in pasteurized mayonnaise compared to unpasteurized one made from either ostrich or chicken eggs. Microbiological evaluation proved that ostrich eggs mayonnaise was relatively resistant to microbial spoilage due to decreasing in pH values. Sensory evaluation scores of taste. flavor, color. appearance and overall acceptability were significantly (P: 0.05) higher for ostrich eggs mayonnaise than those received for chicken eggs mayonnaise.