Of course the key to this dish is "le vrai mayonnaise" - real home-made mayonnaise. But also, fresh eggs. Our cousins from Toulouse, France were amazed that the eggs they saw in America were white. But I assured them we can get eggs of many colors, even the deep brown typical in France - the kids didn't believe that eggs could be green and blue - here you go! These are organic eggs we bought in Vermont - no Easter food coloring here.
Pascal taught us how to make the most distinguished presentation of Deviled Eggs I have seen yet - working together (always answering "Bien, Chef! Bien, Chef!" - read "Yes Chef! Yes Chef" from Hell's Kitchen) we put together a most fine "entree" for dinner.
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