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Interesting comments. I don't know how Salmonella will suddenly appear after several days if it wasn't present to begin with. If there is spoilage of the mayonnaise at some point it won't be from Salmonella but from another cross-contamination bacteria. In actuality, most commercial and even homemade mayonnaise that contains vinegar are shown to "prevent" spoilage.
And I haven't heard anything about freshly laid eggs being any more exempt from Salmonella contamination than any other egg. Salmonella is fairly common and can be and picked up anywhere.