I am similar, don’t really like eggs unless in baked good - including quiche. My husband won’t even do quiche. However, somehow we raised a daughter who loves eggs and will eat them almost any way you make them - scrambled, hard boiled, omelet, etc.
We always colored hard boiled Easter eggs (both as a child and when my own child was little). We would never eat them, usually just threw them out after a few days.
I don’t even buy eggs anymore unless I have a specific recipe I am making that needs them (the rare times I bake).
And we never hid the real eggs for my daughter to kind. It was plastic eggs instead.
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Just HAD to give homage to this great thread from about a year ago !!!
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I love to cook a lot of different things. My signature dishes are probably:
Cheesecakes of several varieties
Soups/stews of many varieties
Stuffing
Curries
Spouse is famous for my all-time favorite artisan sourdough (started many years back), sourdough waffles, cheese fondue, and cookies.
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Most of my recipes are vegan now. I do like to bake with eggs, but try not to because we have a vegan in the house now. I do love to make an orange Chiffon cake, though (calls for 7 eggs), but I have a pretty good recipe for a vegan lemon cake that came from King Arthur flour. Not as yummy as that Chiffon cake, though.
This time of year my soup game goes into high gear. Probably my signature soup is “Witches’ Brew Stew” which is an improvised made up recipe like most of mine. It always has red lentils and sweet potatoes and/or carrots as the base to make it nice and orange. Butternut squash would work well too. I puree that with a stick blender to make it smooth and then when the kids were little we would add things like “witches fingers” (fingerling potatoes), “goblin ears” (mushroom slices), “essence of fire salamander” (hot pepper), etc, etc. We would make up new names every year. Those jarred roasted red peppers are great for “dragon tongue”.
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I bought Marcella Hazan’s Italian cookbooks back in the 1990s and still have an original hardback copy. As a result, her dishes are those that my family and most guests love. All time favorites–Marcella’s Bolognese Sauce, Marcella’s Tomato Sauce. I try to grow my own tomatoes (some years are better than others) or buy them from a garden stand. I make lots of the tomato sauce and freeze it so I have it all year. Same with her pesto.
The other Marcella recipe that people love is: Fettuccine with Gorgonzola Recipe
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This seems like it requires both cooking and socializing. Shudder
Chocolate chip cookies
Oatmeal m&m chocolate chip cookies
Crabmeat appetizers
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For holiday-type occasions, it’s Wisconsin Supercheese Asparagus Casserole:
In a buttered or oiled casserole dish, layer the following, starting at the bottom:
- Asparagus spears
- Dusting of S&P
- Your favorite condensed cream of _______ soup (I usually use celery or chicken…)
- Good sharp grated cheddar cheese (I recommend the 4-year from Carr Valley, available online)
- French fried onions
Layer them until you reach the top, so that the top layer consists of the fried onions
Bake at 375 or so for about 30 minutes, covered. Then remove the cover and bake an additional 10 minutes or so, or until the cheese and fried onions are nicely oranged/browned and the sides are bubbling.
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I base my Bolognese on her recipe. My only deviation is that I simply cannot make any italian sauce without putting some garlic in it. hehe
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Brings back memories of S23 who brought in Green Eggs and Ham to his 1st grade teacher to read because he thought it was a better example of a persuasive essay than the “Why I Want a Puppy” essay she read.
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BBQ pork in the crockpot
Saltine cracker candy
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Sweet and sour brisket. My family and the kids of all my friends love it. My husband has a friend who every year asks if he’s invited for brisket at Hanukkah time.
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pesto pasta ( we grow a ton of basil and eat it all summer long and freeze enough to have through the winter,)
fresh tomato sauce (from our tomatoes)
butternut squash soup
chocolate chip cookies (it’s the recipe from the package, but mine are better! 
)
sauteed scallops
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Eggplant Parmigiana
Chocolate chip walnut pie
And chocolate wonder cookies - it’s a dark chocolate cookie batter that you mix in various extras. For my SIL I do dried cherries, almonds and chocolate chips. For my youngest I do peanut butter chips and peanuts. You can get really creative.
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Do you have a recipe for the chocolate wonder cookie base you are willing to share? Always looking for great base recipes to be able to customize.
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Lasagna…I use Amazon Fresh noodles, WalMart pasta sauce, Target cheese, and Kroger ground beef. It’s a multicultural experience. 
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Lambsicles - that’s our family’s name for my lamb recipe. I buy a Costco rack of lamb, cut it into individual chops, pound them with a hammer, coat them in a mixture of olive oil, salt, pepper, and garlic, and grill them to medium rare.
They’re then eaten like a popsicle, hence the name lambsicle.
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My go to from law school through bachelorhood working pretty intense hours was to make a big pot of spaghetti sauce. While I cheated by using jarred sauce as a base, I added diced tomatoes, ground beef, Italian sausage, mushrooms and various seasoning. This was my base for spaghetti, lasagna and chicken parmigiana (shake and baked chicken). Also a good topping for omelettes and hamburgers (the pizzaburger if you topped it off with provolone). A one pot prep that was good for multiple meals.
Speaking of jarred sauces. Read an article in the WSJ on Rao’s. Lived up to its hype for me. This Tomato Sauce Is Delicious. It’s Also Worth Billions of Dollars. - WSJ Gifted article.
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Rao’s is great!
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I do this now!
While I usually make my “fridge clean out” marinara/sauce from scratch, I use Rao’s if I don’t have enough tomatoes, etc.
If my “clean out” veggies aren’t compatible with a typical marinara I just throw them in the blender then mix in with everything else before I freeze.
When I actually prepare later and add whatever other ingredients I want or need for a dish, no one is the wiser.
Chicken soup (with either barley or noodles)
Baked penne pasta
Baked spaghetti
Tomato tart (mentioned in another thread)
Tortellini gazpacho