I suspect it’s going to take a lot more egg shells than that to have too many, but maybe someone else knows for a fact. Just make sure you throw them in a hot oven before you compost them. You want to hold them to at least 160F to kill salmonella. Some places recommend 250F for an hour. I generally have them around 350F for 30-40 minutes.
This accomplishes a few things:
It kills the salmonella
It makes them easier to break into small pieces
It allows them to break down and extract the minerals far more easily in the compost
With how many you’re going to be composting, you may want to find a method to really grind them finely, towards a powder. I’d imagine that will allow you to compost more, without reaching some possible negative points like too much aeration to the soil. Though you might lose some benefits, like the pest deterrence, or maybe not since some people just sprinkle egg shell powder on top of the soil and leaves. If you’re going to limit how many you compost, you might reserve some powdered egg shells for this purpose.
If you’re worried about attracting animals to your compost, rinse the shells before baking.