A festive platter with deviled eggs, fresh fruit, and assorted pastries perfect for a spring morning meal.
# 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, 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
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
# Directions:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, cover, then remove from heat and let stand for 10 minutes.
02 - Drain eggs and cool under running cold water. Peel and halve eggs lengthwise.
03 - Remove yolks and place in a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth.
04 - Spoon or pipe yolk mixture into egg white halves. Garnish with paprika and chopped chives or dill. Refrigerate until serving.
05 - Wash, peel, and slice fruit as needed. Pat dry with paper towels. Arrange fruit attractively in sections on a large board or platter.
06 - Warm pastries briefly in a low oven if desired. Group pastries on the board separately.
07 - On a large serving board, arrange deviled eggs, fruit, and pastries in clusters for visual appeal. Add small bowls of preserves, butter, and honey. Garnish with fresh mint leaves.
