How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo? I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I have tried to achieve:


Tangy
Salty 
A distinct 'eggy', or egg-like flavor 


While I have been able to achieve the tangy-ness and saltiness through vinegar and salt, I have no idea how manufacturers make their mayonnaise taste so eggy. Do they half boil the eggs before emulsifying the mayo? Or is it achieved through a blend of other spices? I tried adding more raw eggs to my recipe but they don't seem to have any effect.  

I appreciate any advice on what I could add to achieve this strong egg-like flavor in my home-made mayo.

Edit: Thanks for the answers so far. I will green tick the answer that worked best for me once I have tried them.

Edit 2: The answer that worked for me was the one that suggested home pasteurising the eggs. I pasteurised the eggs at 135 F for 1hr 15 mins as recommended but I couldn't keep the temperature (it kept fluctuating high and low). I used a small metal sauce pan. The final result was a mayo that had the strong eggy flavor I was looking for, but was also too watery. Still, in the context of this question it did work. Will be finding more ways to keep the eggy flavor while making the mayo thick and stable.
The sulfur content in the distilled white vinegar used in commercial mayo really emphasizes the egg flavor. If you're using a different vinegar, I think that you should switch to see if it does the trick.

The cooked egg flavor you're looking for comes from pasteurizing the eggs for the mayo. If you've got an immersion circulator, you can do a relatively high-temperature pasteurization for whole eggs in their shell, while not actually cooking them through, and use those for the mayo. There are commercially pasteurized shell eggs available from Davidson's Safest Choice, but they don't taste vastly different from regular eggs— I imagine they pasteurize them at a relatively low temperature for a pretty long time specifically to make them as similar to raw eggs as possible.

Without an immersion circulator, you almost certainly won't have the temperature control you need to pasteurize the eggs without cooking them.

Good luck!