Like Melissa, I also love egg salad! I wish I could find a paleo version of sweet pickle relish so I could enjoy it a lot more. I do have some dijon mustards that give it some zing. I'm growing some cukes this year, so hopefully I'll come up with a paleo-safe version of sweet pickle relish by the end of season! I have yet to find a pickle relish that isn't full of HFCS. Since it's small in quantity respective to the eggs and other ingredients, I think I'd be ok with some kind of sweetener , but definitely not that junk. I might experiment with some naturally sweet vinegars and see how honey or agave work out. Can't think of any fruit that might work... ideas, anyone?
Since it appears you do cheese, consider trying a smoked cheese in a frittata, particularly if you do potatoes. Both mask the egginess (especially the smoky taste), and I usually add onions, and/or artichokes, broccoli, roasted red pepper (also a good mask flavor), mushrooms, etc. based on what I have. I do mine in a very small (5-6") cast iron pan, and start on the stove, but transfer to my toaster oven so the top firms up and the cheese melts well. I really like smoked gouda or the smoked swiss I used to be able to get at Aldi for this. Until recently, I had believed that frittatas were always made with potatoes and eggs!
I'm thinking the "french toast eggs" Melissa mentioned might be good with the mix cooked thin to let it get crispy on the edges - thanks, Melissa, because I may try that the next time I have an urge for something like that.
I wasn't into it all that much, but I used to have a boss who like to cook up a big giant omelette for us with avocados, onions, tomatoes, cheese and salsa, and peppers if they were around. I'm not an avocado fan (unless it's mushed into guac) but I know a lot of people here are.
Of course, poached with home made Hollandaise is a whole mess of awesome, too! Awesome on a bed of steamed broccoli, asparagus, spinach, kale, etc. Egg with egg sauce - how can you beat that??? ;)
All of that said, I sometimes have trouble digesting eggs, but I never know when it will happen (after literally decades of trying to figure it out) so while I eat them with joy, also, sadly, some caution!
Edit: just stumbled on this recipe at $5 Dinners via Facebook: http://www.5dollardinners.com/2011/06/baked-eggs-with-spinach.html
Another edit: I found this recipe, and it would be easy to hack and doesn't have very exciting ingredients, but could be a good starting place towards something with a different texture if you do potatoes: http://thevillagecook.com/idaho-sunrise-part-two/
Also, if you do tomatoes and have urges for spaghetti sauce, but few ideas about what to put it on with pastas being out for paleo, a couple of years ago, an Italian friend turned me onto putting hard cooked eggs into spag sauce while it's cooking, then eating it with the sauce. As much as I love HB eggs, I was really skeptical until I tried it! Now it's my alternative for eating spag sauce. I even like the yolks way more than I ever do in anything else mixed with the tomatoes and spices. The texture changes in the eggs (definitely more tough) but it's very interesting, something I can't compare to anything. So if tomatoes are part of your repertoire, it's definitely something interesting to try!