Some people are deviled-egg purists. We’re not those people. And since we’ll be snacking on this classic appetizer at every party and picnic from Easter until Labor Day, we had to give it an update. We use a tangy base for the filling (yolks mixed with mayo and mustard), but the real fun starts with the add-ins: savory roasted garlic, salty capers and spicy sriracha. Try one version or try them all. Either way, there won’t be leftovers.