I made several egg white-based desserts yesterday.
Now I have 13 egg yolks in a container in the fridge. I know I can stir them up with a pinch of salt or sugar and freeze them, but still the question is how to use 'em?
I know some ice cream recipes use egg yolks but any other suggestions?
Mayonnaise? Hollandaise sauce? Custards or puddings? Here’s a whole list of ideas, organized by how many yolks the recipe calls for.
Lemon curd or lime curd or grapefruit curd would be my first instincts.
Custard, as creme brulee or bread pudding or French toast tomorrow morning, is my second.
Thanks!!
I will probably wind up making one of the cakes at that first site, that’ll use 'em all up at once.
I do actually have grapefruit in the house so grapefruit curd might be a good choice as well. Of course, then what do I do with that?
Creme fraiche (or whipped cream) on top. Spoon. Phone call to cardiologist to reschedule your cholesterol test for next month. 
Or put it in those little individual pie crusts (you can make your own in muffin tins) and freeze for later midnight noms. Curd is very much like the custard part of lemon meringue pie, only creamier and richer.
You can always use curd as a filling in a layer cake.
Three batches.
Lemon curd recipe (the juice of any tart fruit may be substituted)
Put it on toast, fill pielets, use between layers on a cake, eat with a tablespoon out of the jar…
Just straight zabaglione, hold the gelato.
6 yolks
2/3 cup marsala or other sherry
sugar to taste, depending on sweetness of marsala, may not need any if using sweet marsala
Whisk over super low heat or double boiler, whisking constantly until it becomes foamy. Remove from heat immediately and dump into serving dishes/wine glasses. Eat while still hot.
Extra egg yolks can be thrown into almost anything that uses eggs, to make it richer. Scrambled eggs? Add an extra yolk for every 2-3 eggs. Same with quiche or custards. I’ve thrown an extra yolk in baked goods, too - cookies and quick breads both work.
The dogs also like 'em.
Flan. Or tempera paint.
Pasta carbonara, mmm.
Key lime pie. Make several. 
I made this 8 egg yolk poppy seed and lemon cakeyesterday - tasted good, although I might have to make it again when I am in less of a rush to perfect the texture.
Amen. Also, just fresh pasta.
The recipe for soft pretzels I’m familiar with uses egg yolks. You brush them on the outside of the dough to get that pretzley-brown surface.
Egg yolk cookies are nice - thisis my own recipe for them - they come out a little like amaretti in texture, but tasting of custard.
Never tried this, but maybe you could poach them and then make the best part of deviled eggs out of them.