Salmonella is one of the most common bacterial foodborne pathogens and is frequently found as a contaminant of raw egg-based foods and or products. Food safety regulations recommend the use of food acids to mitigate the risk of Salmonella persistence in raw egg-based foods. Salmonella, however, can become tolerant to acidic environments and it is not known how this can affect its persistence in food. This study investigated whether acid-tolerant strains of Salmonella persisted longer in mayonnaise compared with sensitive strains. Isolates of S. Typhimurium, S. Infantis, and S. Hessarek were used in this project. Acid-tolerant Salmonella strains were generated using a three-day step-down method where pH was decreased every 24 hours from pH 7 to pH 5. Growth curves were determined for both acid-sensitive and acid-tolerant strains. Time-kill experiments were conducted to compare the survivability of acid-sensitive and acid-tolerant Salmonella serotypes in mayonnaise stored at either 5°C or 25°C for 72 hours. Salmonella exhibited extended lag time with increased acid concentration, and acid-tolerant strains recovered faster in media compared with acid-sensitive strains. The culturability of Salmonella in mayonnaise stored at 5°C declined slower than that stored at 25°C. Acid-tolerant strains persist longer in mayonnaise and there was a statically significant difference in culturability (p < 0.05). Thus, repetitive, sub-lethal exposure to food acids represents a potential risk for the persistence of Salmonella in raw egg-based foods.