Bright brunch platter with classic deviled eggs, seasonal fruit, and assorted pastries 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 and freshly ground black pepper, to taste
06 - Paprika, for garnish
07 - Fresh 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
# How To Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Drain and rinse eggs under cold water until completely cool.
02 - Peel eggs and halve them lengthwise. Carefully remove yolks and place in a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth.
03 - Spoon or pipe the yolk mixture evenly into the egg white halves. Sprinkle with paprika and garnish with finely chopped chives or dill. Refrigerate until ready to serve.
04 - Wash, peel, and slice fruit as necessary. Pat dry and arrange attractively in sections or piles on a large platter or board.
05 - Warm pastries in a low oven if desired. Group mini croissants, chocolate pastries, Danish pastries, and muffins on the board.
06 - Arrange deviled eggs, fruit, and pastries in clusters on a large serving board or tray for visual appeal. Place bowls of preserves, whipped butter, and honey onto the board. Garnish with fresh mint leaves.
