Hmmm, well of course there is develed eggs. For main dishes you have quiche, fritatta, souffle. I will often use eggs as a binder for casseroles.
Lemon merangue pie uses 3. Custards will use several yolks. Angel food cake uses a lot of whites but then you have all those yolks left, maybe make a hollandaise sauce out of them and serve fresh spring asparagus to have with the hollandaise? Or one of my all time favorites, eggs benedict. But i can't imagine making eggs benedict for 10 and still having time to visit with everyone. I have a hard enough time poaching 4 eggs for DH and me, let alone doing 20! (assuming two eggs per person)