A colorful Easter brunch spread of deviled eggs, seasonal fruit, and assorted pastries for easy sharing.
# What You Need:
→ Deviled Eggs
01 - 8 large eggs
02 - 3 tbsp mayonnaise
03 - 1 tsp Dijon mustard
04 - 1 tsp 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 (pain au chocolat)
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
# Steps:
01 - Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then cover the pan and remove from heat; let sit 10 minutes.
02 - Drain the hot water and transfer eggs to cold running water or an ice bath until cool. Gently crack and peel each egg, then halve lengthwise.
03 - Remove yolks and transfer to a bowl. Mash with mayonnaise, Dijon mustard, white wine vinegar, salt and pepper until smooth and creamy.
04 - Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika and finish with chopped chives or dill. Chill until serving.
05 - Wash, peel and slice fruit as required; pat dry. Arrange fruit in separate clusters on a large board or platter for visual contrast.
06 - If desired, warm pastries briefly in a 300°F oven for 5–7 minutes to refresh; keep an eye so chocolate or fillings do not overheat.
07 - On a large serving board, arrange deviled eggs, fruit and pastries in groups. Place preserves, butter and honey in small bowls and tuck them among the clusters. Garnish with fresh mint leaves.
