It’s actually not that difficult to do by hand, but does require a bit of patience and stamina. The main trick is to add the first half of the oil slowly to the egg yolks, whipping along and making sure all the oil is incorporated before adding more oil. Once you have about half the oil incorporated, you can ease up and add the oil in a gentle stream without too much fear of your emulsion breaking.
Let’s just say…I’m dieting, but I just ordered a vat of Hellmann’s extra-heavy mayo. Supposedly it has more egg and will taste like the old recipe. I’ve tried Duke’s and Blue Plate but…no.
I make my own on occasion. Extra lemon and mustard powder.
I confess to liking Miracle Whip on a post-Thanksgiving turkey sandwich or a hamburger with lots of salad once in a blue moon. Blame my mom for that one. She refused to buy mayo, hating eggs. I told her MW still had eggs, and she did something akin to sticking her fingers in her ears and singing “La la la.”
I didn’t know there was such a thing, so I googled it. At 2150 pounds I guess it is “extra heavy.” 
Ha, no, this amount: http://harrisburgstore.com/hellmanns-extra-heavy-mayonnaise-1-gal/?gclid=Cj0KEQjw_pmoBRDu986bpISz5ZsBEiQANiuHDEmIBRfBwV7S-fkysF_Dkw2csFwdT2soQW7ChxyI57UaAmo38P8HAQ
I call bullshit.
Here are the ingredients for Best Foods: http://www.bestfoods.com/product/detail/96361/real-mayonnaise SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS. GLUTEN-FREE.
Here are the ingredients for Miracle Whip: Miracle Whip - Wikipedia
Current primary ingredients are water, soybean oil, vinegar, HFCS, sugar, modified corn starch, and dried eggs. The HFCS and corn starch are made from non genetically modified maize.[6] Ingredients making up less than 2% of product include salt, mustard flour, paprika, spice, natural flavor, potassium sorbate, enzyme modified egg yolk, and dried garlic.
Miracle Whip does not meet the minimum requirement of 65% vegetable oil to be labeled as mayonnaise as dictated by the U.S. Food and Drug Administration.
The only difference is less vegetable oil proportions and flavorings. It’s the same f’in thing, but of lower quality. It’s a form of mayo people.
And the fact that some of the thickness is from starch, not just the egg-based emulsion, which is the whole point of mayo. Now, I understand language being what it is, there is a wide overlap of what is colloquially known as “mayo.” But that’s not strictly mayo to me. To me, it’s like calling a roux-thickened sauce with eggs and lemon (or vinegar) “hollandaise.”