Gluten free & egg free is tough. Lived through it though, and learned a lot.
Go for your old recipes that have only 1 or 2 eggs to replace. Think about why the egg was used in the recipe to determine which way you will replace it. (lighter texture?, hold the other ingredients together?, and how much flavor was this egg adding to the dish?)
For dishes that need a lift ~ egg replacer product / baking powder & vinegar
hold it together/ flavor ~ fruit puree (as in applesauce or babyfood) I have added water to almond paste in food processor,
hold it together (no added flavor) chia seed or flax with water, gelatin [vegan recipes are not going to show how easy it is to swap eggs for gelatin ~ there is such a thing as vegan gelatin, but not convenient to find]
I love Cybele Pascal recipe book, Allergen Free Baker's Handbook.