egg yolks and egg whites
There is a non-zero risk of getting a salmonella infection from raw eggs.

However- with only 2 eggs that risk is very low. If you are only serving the dish to healthy adults then the repercussions of the potential infection are also minor.

You should understand the risks and then decide whether you are ok with them or not.

If you are not you can always use pasteurized egg product instead.

Personally I have no problem using raw eggs when I cook.