A colorful brunch board with eggs, fruit, pastries, and tasty accompaniments for festive gatherings.
# What You 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
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let eggs stand for 10 minutes.
02 - Drain eggs and cool under running cold water. Carefully peel, then slice eggs in half lengthwise.
03 - Remove yolks and combine in a mixing bowl with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mash until smooth.
04 - Spoon or pipe yolk mixture into egg white halves. Sprinkle paprika and garnish with chopped chives or dill. Refrigerate until serving.
05 - Wash all fruit thoroughly. Peel and slice as necessary. Pat dry to remove excess moisture.
06 - Place prepared fruit attractively in groups on a large board or platter.
07 - Preheat oven to low heat and briefly warm pastries if desired. Remove and place in clusters.
08 - On a large serving board, arrange deviled eggs, fruit, and pastries in visually appealing clusters. Place accompaniments in small bowls and tuck onto the board. Garnish with fresh mint leaves.
