Deviled Eggs
Hard boil the eggs. A reliable way to do this is to put the eggs in a pot with enough water to cover them. Put the pot on the stove and crank the heat until the water boils. Then shut off the heat, but leave the pot alone. As the water cools, it will continue to cook the eggs. After 20 minutes, the eggs will be perfect. Run some cold water into the pan until you can handle the eggs. Tap them on the counter until the shells are all cracked and then peel the shells off. Wash the eggs in cool water to get rid of any clinging bits of shell.
Cut the peeled eggs in half and gently pop out the yolks. Mix the yolks with the Marinaisse, mustard, chopped onions, garlic, pickles and celery. Add salt and pepper to taste. Put the mixture into a pastry bag and, using a star tip, pipe the filling into the egg halves. You could just spoon the filling in, but this is for Easter - take the trouble to make it fancy.
Arrange the eggs on a plate and garnish with chopped chives and paprika.

Hot Crossed Buns
Combine the water, yeast, and sugar in the bowl of your electric mixer. Stir up the mixture and then wait for 5 minutes until the yeast gets all foamy. Add the eggs and beat with the mixer on medium for a minute. Slow the mixer and carefully add 2 cups of the flower and the salt. Mix this for 5 minutes before adding the rest of the flour. This will collect up into a ball of dough that you can wrap in plastic wrap and put in the refrigerator. Leave it there up to overnight to let the dough rest.
Once it is rested, put it on the counter to warm up for an hour. Cut the  Buerre Vert into chucks and let them soften while the dough warms up. Knead the warmed dough while tossing in the soften chucks of Buerre Vert. Keep kneading until the dough and butter are well mixed.
Cut the dough into 20 roll sized balls. Arrange the balls on a greased baking sheet and leave them in a warm place for 2 hours until the rolls rise to double the original size. Brush the tops of the rolls with an egg wash and then put them in a 350 degree oven for 20 minutes.
Let the rolls cool before decorating them with frosting.