Dehydrating eggs is not recommended for home drying.  
Salmonella and Staphylococcus bacteria, which thrive on eggs, can survive and grow at low temperatures used in home dehydrating. These bacteria grow very rapidly in eggs
because all the nutrient needs of these pathogenic or disease-producing bacteria are supplied by eggs. Salmonella and Staphylococcus in home-dried foods have caused food poisoning outbreaks.

You may safely freeze eggs. See more information here:

http://nchfp.uga.edu/how/freeze/eggs.html