There is no difference in the shelf life of mayonnaise made with egg whites, or egg yolks, or whole eggs. Since you are using pasteurized eggs, this counts as a standard cooked dish, and the shelf life is 3-5 days in the fridge. It would be 1-2 days for raw eggs.
You cannot evaluate the safe shelf life of a food by yourself. In principle, one could commission a microbiological study to prove that a given recipe is somehow longer lasting than one would expect from its general category. That is likely to cost more than hiring a cook to make you a daily batch of mayonnaise for the next few years.
For more information on food safety, I would suggest that you also look at the extensive information we have compiled on the topic: https://cooking.stackexchange.com/tags/food-safety/info