How long can a bread dough containing eggs wait before going to the oven?
The USDA recommends that raw eggs should not be left at room temperature for more than two hours. They also recommend that any recipe including raw eggs should be cooked within 24 hours. 
However, the USDA always errs on the side of safety - they also recommend (in the same section of the website) that eggs should be cooked until both the white and yolk are firm, which is not necessary to kill bacteria. 
Keeping in line with the USDA's recommendations, you should let the dough rise for a maximum of two hours at room temperature, then move it into the fridge until it doubles in size (or until it rises appropriately).