Caesar dressing has egg in it. So does thousand island dressing, though the recipe I use starts out by making mayonnaise, so it probably shouldn't be counted.

There are a number of sauces in Peterson's sauces book that use crumbled hard boiled egg yolk as a liaison. I haven't made any of them yet but I think those sauces are enough different from sauces that use raw egg or raw egg yolk that they should probably be listed separately, since they represent different cooking techniques, and that's more or less what Câreme was getting at.

I think we may be over 50 at this point, and we've probably hardly touched the savory dishes where egg is not the primary component.