Bright brunch platter of deviled eggs, fruit, and pastries, ideal for a festive spring morning.
# Ingredient List:
→ 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 (such as pain au chocolat)
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
# Steps:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Allow to stand for 10 minutes.
02 - Drain eggs and rinse under cold water. Peel and slice each egg lengthwise.
03 - Remove yolks and place in a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until completely smooth.
04 - Pipe or spoon filling into the egg white halves. Garnish each with paprika and chopped chives or dill. Chill until serving.
05 - Wash, peel, and slice fruits as needed. Pat dry and arrange in separate sections on the serving board.
06 - Warm pastries briefly in a low oven if desired, then arrange grouped on the board.
07 - Portion fruit preserves, whipped butter, and honey into small bowls. Place on the board.
08 - Cluster deviled eggs, fruit, and pastries on a large platter or board for visual appeal. Garnish with fresh mint leaves before serving.
