A brunch board for Easter featuring deviled eggs, fruit, pastries, and fresh accompaniments. Serves eight.
# 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 (such as pain au chocolat)
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 Steps:
01 - Place eggs in a saucepan and cover with cold water. Heat to a boil, cover, and remove from heat. Let stand for 10 minutes. Drain, cool under cold water, then peel.
02 - Halve eggs lengthwise and remove yolks. Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.
03 - Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and garnish with chopped chives or dill. Chill until serving.
04 - Wash, peel, and slice fruit as needed. Pat each piece dry and arrange in groups on a large serving board.
05 - Warm pastries in a low oven for several minutes if preferred. Group pastries on the platter.
06 - On a large serving board, arrange deviled eggs, fruit, and pastries in clusters for visual appeal. Fill small bowls with preserves, butter, and honey. Garnish board with mint leaves.
