Colorful brunch board with eggs, pastries, and fruit—perfect for festive gatherings and easy serving.
# Ingredients:
→ 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
18 - 1/2 cup assorted mini muffins
→ Accompaniments (optional)
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
# Instructions:
01 - Place eggs in a saucepan, cover with water, and bring to a boil. Cover, remove from heat, and let stand for 10 minutes. Drain, cool under cold water, then peel.
02 - Halve eggs lengthwise. Remove yolks and transfer to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth.
03 - Pipe or spoon yolk mixture into egg whites. Sprinkle with paprika and garnish with chopped chives or dill. Refrigerate until service.
04 - Wash, peel, and slice all fruit as needed. Dry thoroughly and arrange in sections or neatly grouped piles.
05 - If desired, warm pastries briefly in a low oven. Group the pastries together on the board.
06 - On a large serving board or tray, arrange deviled eggs, fruit, and pastries in visually appealing clusters. Add bowls of preserves, butter, and honey to the platter. Garnish with fresh mint leaves.
