We go all in on eggs at this time of year — they're decor, they're lunch, they're festive finger food — the last, particularly when they're deviled. You may have had the experience of how the deviled eggs are the first thing to go when they appear at a party, but this is Easter. Eggs are expected, but so is specialness. So here, we've chosen our extra-fancy deviled eggs, dressed in their Sunday best, whether you're dining on brunch or an afternoon picnic or pairing with cocktails. You can be sure they'll disappear faster than ever — so go ahead and hide a few that you can enjoy later when you're cleaning up from the day.

These eggs look like the type that would be delivered by the Easter bunny himself. And they do come from the garden, in a sense (well, garden and spice rack). They get their intense hues from beets (lavender), red cabbage (blue) and turmeric (yellow). We recommend a pastry bag for getting perfect little dollops of the creamy yolk — in this context, they almost look reminiscent of Peeps.

If you're serious about dressing your eggs for a party, this setup is the ultimate mic-drop moment. This one's all about assembly — once you get the eggs in their arrangement, you fill and top them with a carroty filling and an herb filling, and spread with a spatula to fill in the lines. The classic paprika topping here creates those iconic carrot wrinkles.

This recipe is so in character as a classic Anne Burrell recipe — she will make sure you know what you're doing in the most memorable way. In any case, little other flavoring is needed when you've got truffle in the mix. Just a little of its aromatic perfume makes these bites taste very fancy and very springy.

You had us at fried oysters. Katie Lee Biegel goes truly over the top — as in, those oysters are cartoonishly looming up over the top of the eggs — and brings luxury in the form of fried bivalves. The lemony, caper-spiked yolk cream brings to mind a remoulade, illustrating why these two pair together so perfectly.

You know Ina's got the fancy deviled eggs on lock... or should we say lox? There's smoked salmon whipped right into the yolk mixture, along with sour cream and chives. Some vibrant spheres of salmon roe on top punch up those flavors.

"Scotch egg meets deviled egg" is the perfect description for what's happening here. The egg white portions are crumbed and deep-fried for crispiness, then filled with the obligatory yolk cream and topped with a pickled jalapeño. They're particularly good with anything bubbly, so chill that sparkling cider, prosecco, pale ale... whatever your delight.

You can hardly get more springy than to feature mint and peas. Katie Lee Biegel goes with frozen peas here, as they tend to be fresher-tasting than fresh (unless you have an excellent and recent source). A mint leaf on top of each lends fragrance and a bracing bite.

None other than Patricia Heaton (yes, that Patricia Heaton) brings you this little taste of poshness. The yolks are combined with crème fraîche, then are topped with a jaunty length of chive and glowing orange tobiko, roe from the flying fish. And accordingly, these will fly right off of the serving tray.

We take a break from our regularly-scheduled recipe roundup: Your eyes don't deceive you, those are chocolate eggs. Cadbury Creme Eggs, to be exact, given the deviled treatment. The "yolk" fondant is scooped out of the centers and whipped with white chocolate, to be piped back in in two tones. Snipped green candy belts make the best "chives."

These bunnies are ready to hippety-hop right onto your plate. Their hilarious decoration isn't just cute — chives, capers and crispy prosciutto go excellently with deviled eggs! Just a touch of maple syrup balances out all the salty.

Try not to exclaim, "How cute are these?!" as you present them to a crowd. They start with hard-boiled eggs that have been pickled in beets, for a briny burst of pinkness. An herby yolk cream and goat cheese add a layer of richness that the peppery arugula punctuates so well — and who can resist the pistachios, whose hue was custom-ordered to just be adorable here.

We like candy on Easter — and here it comes in the form of another great friend of the egg, bacon. Candied bacon is meaty and salty-sweet, and crunches in the mouth. What an ideal topping to a deviled egg.

Need we say anything about how adding lobster takes deviled eggs to the height of luxury? A little lobster meat goes a long way, and the yolk cream really carries those sweet-briny flavors. Talk about coming out of their shell!

These eggs got the memo — just because it's a brunchy holiday, doesn't mean the flavors have to be sleepy. Some spicy Cajun shrimp bring the menu to a whole new level of excitement. Cue the bloody Mary bar.