A colorful brunch platter of deviled eggs, seasonal fruit, and pastries—ideal for festive gatherings.
# What You'll Need:
→ Deviled Eggs
01 - 8 large eggs
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - Paprika, for garnish
08 - Chives or dill, finely chopped, for garnish
→ Fruit Selection
09 - 1 cup strawberries, halved
10 - 1 cup seedless grapes
11 - 1 cup pineapple chunks
12 - 2 kiwis, peeled and sliced
13 - 1 orange, segmented
14 - 1/2 cup blueberries
→ Pastries
15 - 4 mini croissants
16 - 4 mini chocolate pastries
17 - 4 Danish pastries, fruit or cheese filled
18 - 1/2 cup assorted mini muffins
→ Accompaniments
19 - 1/2 cup fruit preserves or jam
20 - 1/2 cup whipped butter
21 - 1/4 cup honey
22 - Fresh mint leaves, for garnish
# Directions:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, cover, and remove from heat. Let stand for 10 minutes.
02 - Drain and cool eggs under cold water. Peel and halve lengthwise.
03 - Carefully remove yolks and transfer to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until the mixture is smooth.
04 - Spoon or pipe the yolk mixture into egg white halves. Sprinkle with paprika and chopped chives or dill. Chill until serving.
05 - Wash, peel, and slice all fruit as needed. Pat dry with paper towels.
06 - Arrange the fruit in sections or groups on a large serving board or platter.
07 - Warm the pastries briefly in a low oven if desired. Arrange the pastries in clusters on the board.
08 - On the serving board or tray, cluster deviled eggs, fruit, and pastries for visual appeal. Place preserves, butter, and honey in small bowls around the board. Garnish with fresh mint leaves.
