Spectacular.
A fried or crispy egg is tasty on top of many things. One of my favorite quick weekend breakfasts lately has been toast topped with ajvar, with a slice of cheese melted on top (cheese type is up to you), and covered with a crispy egg and a few grinds of black pepper.
In fact, Smitten Kitchen has a whole egg recipe section. And that blog has never steered me wrong.
And then there are Persian-style omelets (called kuku). They are a bit different, but yummy! Here’s one.
Popped in to say Uova in Purgatorio (pretty similar). Don’t leave the room while making this or you will have some tough-ass eggs…ask me how I know.
But especially…Yorkshire pudding and its cousin, Toad in the Hole (yorkshire with sausages and maybe some onion baked right in). Do use some real cream or at least half/half in this dish, though…there are recipes with just milk but they don’t have the right texture.
Deviled eggs are easy if you are good at peeling perfect eggs. I am not. But they are most worthwhile if you’re doing a dozen or more at a whack. In the event that your peeled eggs are ugly, though, make egg salad by whipping just the yolk with your favorite deviled egg ingredients, and then folding in big chunks of egg white. It’s almost as good. 
Oh, you mentioned adding to tuna casserole. I think that would work. I made a weird but tasty Victorian-inspired dish recently with tinned mackerel whipped with herbs (tarragon, dill and a little nutmeg, IIRC) and cream and beaten eggs, then spread on french bread and broiled until bubbly and brown. It was so good.
Missed the edit:
Another: meatloaf and meatballs can use a few eggs per batch, especially if you do as I do, which is use half meat, half veggies whizzed in the food processor (mushrooms, onions, celery, pepper) and some bread crumbs, of course. Heck, some people put a few hard boiled eggs right in the middle of the meatloaf, also.
Can you make meringue? Some ice creams and puddings use a lot of eggs, too, though I personally don’t care for eggy custard.
Bread, cakes, pancake/waffles.
Also, poach one and slap it on an English muffin with a slice of leftover meat from the refrigerator. Add (or don’t) a slice of cheese or a slice of onion. Put it in a small ziplock bag & you have an egg mcmuffin for lunch for tomorrow.
Top red beans and rice with a lightly fried egg. Chop hard boiled eggs and use as a salad topping. Keep in mind, if these eggs are very fresh, they’ll boil better after several days than they will now.
Merengue is easy, but not everyone likes it and it usually involves a lot of sugar you might not want. Meatballs use up eggs and are easy to make and freeze (and involve a lot of salt you may not want).
Fry lots of scrambled eggs and use them in stir-fried anything.
Lemon curd or orange curd. Uses a lot of yolks and you can jar it for future use and to give away.
This!!! I have 9 chickens and get 6-7 eggs per day. I also just got the kitchenaid pasta roller set. All I can say is that the first try with the pasta roller and making these was pretty awesome. I’m sure it will take dozens of tries to perfect but that is my current chef’ing goal in life.
When my husband was a kid, their family had chickens and they wound up with a lot of eggs. He and his brother tried to sell them (and feathers from their peacock) at a stand in front of their house, but since they didn’t get much traffic. So their mother wound up making a whole lot of cream puffs to use them up.
Along the same lines, I was thinking breakfast sandwiches, make them and freeze them.
Just how many eggs does Broomstick have? And are they still good after 2¾ years?