I'm pregnant and can't eat raw eggs, and would love to modify this aioli somehow - do you have any recommendations?

Or:

Whisk the lemon juice into the yolk and bring the mixture to 160F in a double boiler setup. The acid in the lemon will raise the yolk's curdling point above the pasteurization temperature. Cool in an ice bath.

You could used store-bought mayonaise and add the spices into it.

You can use pasteurized eggs.