What to do excess eggs from Easter?

Ingredients:
500 yards minced meat
4 - 6 smaller eggs, or about 20 eggs of quail
salt, black pepper
1 onion, finely chopped, or grated
2 tablespoons ketchup (to taste and hot sauce)
2 tablespoons bread crumbs
1 egg, separately for yolk and protein
frying oil
additional bread crumbs

Preparation:
Mix the meat with chopped spices, onions, ketchup, sauces and 2 tablespoons of bread crumbs. Mix well and check for taste, add salt and pepper if necessary. Add yolk and stir again.

Divide the mixture into as much as the eggs will "clothe." On the palm of your hand, thin the thickness of 1/2 cm. Place the peeled eggs in the middle and wrap it carefully on all sides with the mixture of meat.
Dip each formed egg into the protein, then into bread crumbs and fry on heated oil until gold-red. Take them on a plate covered with kitchen paper and allow to drain. Serve with a seasonal salad.