All that is required in my state for a producer with less than 200 hens is the following:
(1) Eggs are washed and clean;
(2) Eggs are prepackaged and identified as ungraded with the name and address of the producer;
(3) Used cartons are not used unless all brand markings and other identification is obliterated; and
(4) Eggs are refrigerated and maintained at a temperature of forty-five degrees Fahrenheit (45F) or below.

This info I got from the Arkansas Livestock and Poultry Commission. I don't know what agency is applicable in Virginia.

Because of the issue with used cartons, we bought blank cartons. I print my own labels with my name and address on them.