Your eggs are safer than any store eggs, they're fine for raw applications. :] hollandaise is more or less cooked and the acid in mayo kills bacteria. After you make the mayo, cover it and leave it on the counter for an hour, acid works best at room temperature. All those food poisonings due to mayo, actually isn't from the mayo. Lettuce is #1 culprit and potatoes, when cooked and left in warm places for a few hours can go bad.