Truthfully the raw eggs are a risk, but its something like only 1 in 30,000 eggs have any salmonella so it's a pretty small risk. I usually buy locally farmed organic eggs as well which I hope has less of a risk than some big corporate operation. And with the mayo you're only eating a small amount.
With the right amount of work, any risk can be rationalized away [img]smile.gif[/img] .
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