I'm sure the mayo recipe would be just fine, and the dip looks really good. I have a mayo recipe for using EggBeaters instead of eggs. It's made in the blender and comes out pretty good. I use it because I want to make a salt free version and don't want to deal with raw eggs. If you like, I could post it for you.

What exactly is your coworker allergic to in mayonnaise? Is it the eggs? There are vegan mayo brands available at health food stores and many grocery stores. The added bonus is that those vegan brands usually don't have the additives that regular store brands have. I've used the Vegenaise brand, and it wasn't bad.

Here is a link that might be useful: Vegenaise Products

She is allergic to vinegar and many other things.

Can You post your recipe please. I didn't even think of using EggBeaters.

Thanks
Tracey

Dried eggs are also another choice. Shirley O. Corriher's cooked yolk method is a good one for pasteurizing the yolk. I was in a food safety class and one of the groups pasteurized the whole shell egg in boil water for homemade mayonnaise, but I've forgotten just how long it took, but it was under 2 minutes. So Corriher's method would be even better because of the direct heat.

Here's a recipe using dried eggs so you get an idea of it's use. This recipe uses vinegar, but lemon juice would probably work just as well. -Grainlady

Cooked Salad Dressing
(source: Cookin' with Dried Eggs - by Peggy Layton)

3 T. sugar
1 t. salt
2 T. flour
1-1/2 t. dry mustard
2/3 c. water
1/3 c. vinegar
2 t. oil
1/4 c. dry whole egg
1/4 c. water

Combine the sugar, salt, flour, and mustard in a heavy saucepan. Add the 2/3 c. water and stir until smooth. Gradually stir in the vinegar and add oil. Cook over low heat, stirring constantly, until the mixture thickens, about 3 minutes. Remove from heat and cool for 5 minutes. Sprinkle the egg over the 1/4 c. water, stir to moisten, and beat until smooth. Gradually add the cooled mixture to the egg, stirring to blend. Cook until thickened, about 2 minutes, stirring constantly. Cool and use. Makes 1-1/4 c.

Grainlady, I really like the dried eggs idea. I'm copying your recipe for future use. I've successfully used "Just Whites," a dried egg white product. But I think the dried whole eggs would work even better. I'll have to pick some up when I go out shopping later today.

Here's the EggBeaters Mayo recipe. This recipe uses lemon juice instead of vinegar. This recipe has my no-salt notes included. Just ignore them.

No-Cholesterol Mayonnaise

1/3 cup Egg Beaters (at room temperature)
3/4 teaspoon salt (optional)
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon cayenne
(I added: dash Worcestershire sauce; couple sprinkles garlic powder; ½ tsp. white pepper; 1 sugar cube)
2 tablespoons lemon juice (I used 1 tbsp. lemon juice & 1 tbsp. lime juice)
1 cup vegetable oil

Combine egg substitute, spices, salt, lemon juice and 1/2 cup oil in a food processor. Whirl a few seconds to mix. (I used the blender & let it blend for about 20-30 seconds) With processor running, slowly add the remaining 1/2 cup oil in a fine stream. (I poured the oil very slowly directly over the blades; I also had to stop & blend in the oil with a rubber spatula a couple of times) Refrigerate.

Flavor Variations:

Fresh Herb Mayonnaise: Stir in 1/4 cup mixed chopped fresh herbs, such as basil, parsley and tarragon.

Roasted Garlic Mayonnaise: wrap 6 large cloves garlic in foil and roast at 375ºF for 30 minutes until soft. Let cool, peel and mash with a fork. Stir in garlic and 2 tablespoons snipped chives into mayonnaise.
Tomato Mayonnaise: Stir in 1 minced marinated sun-dried tomatoes and 1 tablespoon tomato paste.

Chipotle-Cilantro Mayonnaise: Stir in 1 minced chipotle chili in adobo sauce, 2 tablespoons chopped cilantro, 1 small minced garlic clove and 1 teaspoon grated lime peel

Ok I tried Shirley Corrihers method since I couldn't get to the store this morning. It worked out well and didn't separate. It tastes a little salty to me but I'm not really a big fan of salt so it could just be me. I hope I cooked the eggs long enough.

The dried eggs sound great. Wegmans probably has them but I won't get there anytime soon. I will check when I go. Where do you think they might be located?

Shambo, Thanks so much. I can get EggBeaters in my small grocery store. I might just pick some up and make a second batch.

Thanks Again
Tracey

Tracey if it taste too salty then you may want to make another batch without the salt and mix the two. Use the cup you need for this recipe and the rest will keep for a week according to the recipe.

I see that your dip has parm cheese and anchovy paste. Both are very salty so you may want to cut back a bit if you don't do another batch.

On the safety issue the American Egg Board has some very good information (see link). I remember an interview with Marie Simmons who said taking the eggs to a temperature of 140 degrees for 3 minutes will make them safe. Now I see in this document it's been increased to 145 degrees for 3 1/2 minutes.

You could also check their mayonnaise recipe, which is similar to Corriher's but uses only the egg yolks, less salt and a bit more sugar. You might like it better.

AEB Mayonnaise.

Carol

Here is a link that might be useful: Egg Safety Recommendations

Carol/readinglady - A cold-from-the-refrigerator egg, or a room temperature egg? That can account for a 30-40°F difference in the egg to begin with. -Grainlady

Elsewhere on the site the Egg Board recommends not leaving eggs (or egg dishes) at room temperature for more than two hours. Anything beyond that and their recommendation is to discard. Whether there's a prohibition against eggs warmed in a bowl of water before cooking I don't know.

I found myself moving back and forth between the foodservice area of the site and the consumer area. It looks as if there's valuable information on both sides but it's not particularly coordinated.

I am going to re-visit it though. It's a valuable resource.

Carol

Thanks for all the info and the links. There is a lot of good information. I have them bookmarked so I can read some more.

I'm not sure where I went wrong but I only got 1 cup of mayo instead of the 1 1/2 cups. Maybe that's why it was salty. I used large eggs and followed the rest of the recipe.

I went ahead and made the dip with what I had. It didn't taste too salty after I put it together. Hopefully it still tastes good today.

Thanks Again. You guys are a great resource.

Tracey