Enjoy a vibrant platter featuring savory deviled eggs, fresh fruit, and assorted pastries perfect for Easter gatherings.
# 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, cover completely with water, and bring to a boil. Once boiling, cover the pan and remove from heat. Allow eggs to rest for 10 minutes. Drain and cool under cold running water. Peel eggs and cut each lengthwise.
02 - Extract yolks and transfer to a mixing bowl. Mash with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until thoroughly smooth.
03 - Pipe or spoon yolk filling into egg white halves. Sprinkle with paprika and finely chopped chives or dill. Refrigerate until ready to serve.
04 - Clean, peel, and slice fruit as needed. Pat dry and arrange in sections on a large board or platter.
05 - Optionally warm pastries in a low oven for a few minutes. Group pastries on the serving board.
06 - On a large serving board, position deviled eggs, fruit, and pastries in visually appealing clusters. Place preserves, butter, and honey in small bowls and add to the board. Garnish with fresh mint leaves.
