If patients with high blood pressure eat egg yolks appropriately, there is no adverse effect on high blood pressure. Egg yolks contain more cholesterol, so patients with high blood pressure should not eat more, and it is best not to exceed one per day. If the egg yolk eat too much, it is easy to lead to excessive intake of cholesterol, which may lead to hyperlipidemia and exacerbate the occurrence of atherosclerosis. If hypertensive patients consume too much egg yolk for a long time, it may lead to the production of atherosclerosis, thus adding damage to target organs such as the heart, brain, kidney, etc., which may easily lead to various complications of hypertension, such as cerebrovascular accidents, coronary heart disease and so on. Hypertensive patients usually need to maintain a low-salt, low-fat diet, eat more fresh vegetables and fruits, and eat some protein as appropriate, which is beneficial to the patient’s condition.