Create a cheerful brunch board with colorful fruit, deviled eggs, and pastries for a lively spring gathering.
# 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, fruit or cheese filled
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
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring water to a boil, cover the pan, and remove from heat. Let eggs stand in hot water for 10 minutes. Drain and cool under cold running water.
02 - Peel eggs and slice lengthwise. Remove yolks and transfer to a bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until smooth. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika and garnish with chives or dill. Refrigerate until serving.
03 - Wash all fruit thoroughly. Peel and slice as needed. Pat fruit dry and arrange in sections or small piles on a large platter.
04 - If desired, warm croissants, chocolate pastries, Danish pastries, and muffins briefly in a low oven. Arrange all pastries in groups on the serving board.
05 - On a large serving board or tray, cluster deviled eggs, prepared fruit, and pastries for a visually appealing presentation. Place jams, butter, and honey in small bowls, and set them onto the board. Garnish generously with fresh mint leaves.
