For just a simple homemade mayo, I use 2 eggs and 1 tablespoon olive oil with a tablespoon of lemon juice.

I guess if you like your mayo to be watery. It’s been a while since I’ve made any, but I very clearly recall filling up my measuring cup with oil to go with one egg and spending a long time streaming it in.

Isn’t the main health concern due to the nitrite from the curing salts? If there’s no meat to cure, there’s no need for curing salts.

The egg is such a small part of mayo that I’m pretty sure it doesn’t contribute any flavour. It’s just there as an emulsifier.

That wouldn’t communicate that this scratches the same itch as a hotdog made of meat.

You’re assuming Reddit admins are bound to their own rules.