What temperature have you soaped at ? Egg yolks are supposed to take even temperatures over 170 degrees for few minutes, without curdling.
If you got a sort of single-color curdle, you probably could have saved it by gradually adding warm water and blending.
If you got little yolk pieces inbetween the soap batter, that would be a problem, resulting in yolk-speckled soap.
Next time, make mayo first, by gradually adding oil to the yolk and maybe 1-2 tbsp warm water, and optionally a pinch of soap paste (like 1/2 tsp).
The water makes the mayo more runny, making it easier to incorporate it in the paste, and the soap paste possibly helps if you are a mayo newbie (I only tried this once though).