Probably the most useful idea is to thaw the whole box, and promptly open it and refreeze in single-egg sized, or divisible into single-egg sized portions (maybe using an ice cube tray? three, one tbs cubes per "egg"). Frozen egg cubes can probably be packed in the box again for storage purposes - or else some freezer-safe container, clearly labeled. You might wait until you have some egg-intensive need (baking day?) that will let you use up a fair portion of the product all at once - and recall that egg cooked into something will have its own safe storage times, likely longer than just the 24 hours if properly stored.
Once the box is thawed and opened, you have twenty four hours before it needs to be used - that can include refreezing (which pauses the time spent), as long as you remember that the time that has passed is still gone - ie, assume your re-frozen egg portions are only good for 20 hours in the fridge after re-thawing, if it took you 4 hours to freeze all the egg.
Of course, if you really don't want to thaw and re-portion before re-freezing, the only other option I can think of is to very carefully cut the box off of the still-frozen eggs, and while keeping it very cold (intermittently sticking back in the freezer if it looks like it's thawing?), cut into smaller, more manageable cubes freehand, then quickly pack up and store in the freezer again.
Also worth pointing out - you can cook with the egg, and keep the products for longer than just the egg. Foods kept in the fridge usually have 5-7 days, I think, but you can freeze foods that have been cooked with egg as well, nearly indefinitely. It likely won't use up your five pounds, unless you do a major holiday baking day to feed the whole family plus gifts, but it may use up a fair portion and then you can refreeze the rest.