Brunch board with deviled eggs, fruit, pastries—ideal for festive gatherings and easy to assemble for springtime.
# 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 Steps:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes.
02 - Drain eggs and cool under cold running water. Peel and slice eggs in half lengthwise.
03 - Remove yolks and place in a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until creamy.
04 - Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika and garnish with chopped chives or dill. Refrigerate until serving.
05 - Wash, peel, and slice fruit as needed. Pat dry thoroughly.
06 - Display fruit in clusters or sections on a large board or platter.
07 - Warm pastries briefly in a low oven if desired for optimal freshness.
08 - Group pastries attractively on the board.
09 - Place deviled eggs, fruit, and pastries in clusters on a large serving board or tray. Add small bowls with fruit preserves, whipped butter, and honey. Garnish with fresh mint leaves.
