Bright board with eggs, fruit, pastries. Great for gatherings, featuring classic flavors and festive presentation.
# 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, 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:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil on medium-high heat, cover, and remove from the heat. Allow eggs to stand for 10 minutes.
02 - Drain eggs and cool under running cold water. Peel thoroughly and halve each egg lengthwise.
03 - Remove yolks and transfer to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until mixture is creamy and smooth.
04 - Pipe or spoon the yolk filling into the egg white halves. Sprinkle lightly with paprika and garnish with chopped chives or dill. Refrigerate until ready to serve.
05 - Wash, peel, and slice fruit as needed. Pat dry gently, then arrange attractively in groups on a large serving board or platter.
06 - Briefly warm pastries in a low oven if desired. Place pastries in clusters alongside fruit and deviled eggs on the serving board.
07 - Fill small bowls with fruit preserves, whipped butter, and honey. Position bowls on the board. Finish with fresh mint leaves for visual appeal.
