Raw eggs

The raw egg is safe in the salad. Folk knowledge posits that the acid in any mayonnaise "kills off" any pathogens. I don't quite know about that, but I have never had any problems with it. I would suggest using a higher quality egg. Doesn't need to be the most expensive egg in the market, but an organic brand works nicely. Additionally, many eggs are now pasteurized, too.

The eggs that come from my backyard chickens or (if I had no laying hens at the time) the farmers market I have no problem consuming raw. I would maybe exercise a little caution with commercial eggs, but as pointed out, the actual risk of salmonella is so low and I know my health well enough that I wouldn't let it prevent me from enjoying mayo.

There is salmonella in 1 in 22,000 eggs. The risk is more serious for pregnant women and people with compromised immune systems. I don’t mind using raw eggs in recipes, but you need to decide for yourself.