Festive board with classic eggs, fresh fruit, and sweet pastries, arranged for a cheerful springtime brunch.
# 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 and freshly ground black pepper, to taste
06 - Paprika, for garnish
07 - Chives or dill, finely chopped, for garnish
→ Fruit Selection
08 - 1 cup strawberries, halved
09 - 1 cup seedless grapes
10 - 1 cup pineapple chunks
11 - 2 kiwis, peeled and sliced
12 - 1 orange, segmented
13 - 1/2 cup blueberries
→ Pastries
14 - 4 mini croissants
15 - 4 mini chocolate pastries
16 - 4 Danish pastries
17 - 1/2 cup assorted mini muffins
→ Accompaniments
18 - 1/2 cup fruit preserves or jam
19 - 1/2 cup whipped butter
20 - 1/4 cup honey
21 - Fresh mint leaves, for garnish
# How To Make It:
01 - Place eggs in a saucepan, cover with water, and bring to a boil. Cover, remove from heat, and let stand for 10 minutes.
02 - Drain and cool eggs under cold water. Peel eggs and halve them lengthwise. Carefully remove yolks and transfer to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until smooth.
03 - Spoon or pipe yolk mixture into egg white halves. Dust with paprika and garnish with chopped chives or dill. Chill eggs until ready to serve.
04 - Wash, peel, and slice fruit as needed. Pat fruit dry with paper towels.
05 - Display prepared fruit in groupings on a large serving board or platter.
06 - If desired, warm pastries briefly in a low oven. Arrange them in clusters on the board.
07 - On a large serving board, arrange deviled eggs, fruit, and pastries in sections for a visually appealing presentation. Place preserves, whipped butter, and honey in small bowls and set them on the board. Garnish with fresh mint leaves.
