We know, it's a fine line on Thanksgiving — you want to keep everyone hungry enough, but a few well-chosen apps keep hungry eaters at bay, and give you something to nosh with a glass of bubbly, sparkling cider or whatever your beverage of choice. Could it be that deviled eggs are the optimal choice? Everyone loves them, and they are just rich enough to feel satisfying while still leaving room for the big event ahead.

Enter this list of deviled eggs, perhaps richer and, for some, more work than your standard deviled eggs. They feel super special-occasion-ready, and make an ideal app to bring as your contribution at a potluck T-day, if you happen to be a guest. But they're not all totally over-the-top. Here, Katie Lee's Maple Bacon eggs are simple, standard deviled eggs but with the unique topping of candied maple bacon. It's just the kind of fancy twist that adds fun without tons of extra work.

On the other hand, we have showstopper eggs, like these from Kardea. Each egg gets a whole fried shrimp, presented much in the style of a tempura sushi roll. These definitely cannot be eaten in one bite; but they're so tasty, you'll be happy for that! If you're traveling with these, pack the shrimp separately and pop them in before serving, to maintain their breading.

Truffle takes to eggs quite well, their richness carrying all that aroma and flavor. Here, Anne Burrell uses both truffle oil and, more crucially, truffle peelings, to really bring that essence home. Truly, we could eat these all day.

If at first glance, this recipe seems impossibly involved, let us break it down for you. You've got some home-pickled red onions, which, either, a. you've done before, or, b. you can also purchase. So, NBD so far. Then, you char the leeks. Have you grilled things before? Perfect. Done. Finally, blitz those leeks with the other filling ingredients, and the rest is just regular deviled eggs standard procedure. But with the fanciest look and flavor you've ever brought to the sideboard.

You don't see a lot of cheese in deviled eggs — but maybe you should. These get a little Southwestern twist, with the smoky heat of chipotle peppers that melds nicely with the Cheddar. Chives add a fresh finish.

These deviled eggs are an all-out experience. They have a resemblence, spiritually, at least, to Scotch eggs, those pub classics of hard-boiled eggs encased in sausage and deep-fried; but here, it's the boiled egg white that is breaded and fried. They're then filled with the yolk filling, and topped off with pickled jalapeños. Hard to imagine what could be better.

Is it extra to incorporate Béarnaise sauce, a tarragon-forward hollandaise, into deviled eggs? Sure. But if it's wrong, we don't want to be right. Also on tap: crispy fried shallots and a smattering of caviar. Because extra.

These look pretty fancy, but require no more work than your garden-variety deviled egg. The flavors of the brunch classic come together in the filling here, and a dusting of seafood seasoning enhances the flavor effect, and the look! The result is something that begs to be skewered on a cocktail pick and used as a garnish for... well, you know.

You can go big when you talk deviled eggs — as in, a pricey ingredient goes a long way when you only need one to yield 24 luxurious bites (or 48 if you eat one in two bites; let's be civilized here). And luxurious they are; not only is lobster meat folded into the filling, but you top each one off with a nice visible chunk to really bring it home. We hope they don't ruin you for plain deviled eggs.

These Spanish-inspired eggs are elegant and delicious. A ribbon of Serrano ham is draped across each white, then the filling, enriched with pequillo peppers, goes on top of that. If you're not into heat, some regular Spanish smoked paprika is just as delicioso.

No, you're right: Buffalos don't lay eggs. The Buffalo referred to here is the classic wing of New York State, with that signature blend of hot sauce and blue cheese mingling together. Some fresh lettuce leaves are a vibrant nod to the must-have go-with.

Lots of pink beety perfection is the idea behind these two-bite delights. But here's the best secret: They come from store-bought beet hummus and store-bought pickled beets, so no extra labor here. Just lots of good flavor and adorableness.

To go Caesar on your eggs is only logical; it's their rich yolks that emulsify a Caesar dressing. These eggs are topped with a tiny bite of salad, along with some crisp anchovy-caper panko. That is to say, the crouton topping.

These smoked trout eggs are all luxury. If you've never smoked your own fish before, Michael Voltaggio will walk you through every step. But this recipe is also a good way to use up any smoked trout you may have stocked up on from your favorite smokehouse.