Enjoy vibrant deviled eggs, pastries, and fresh fruit on a festive sharing board for holiday brunch occasions.
# 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 (optional)
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 water. Bring to a boil, cover, and remove from heat. Let stand for 10 minutes.
02 - Drain and cool eggs under cold water, then peel and halve lengthwise. Remove yolks and place in a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and black pepper until smooth.
03 - Pipe or spoon yolk mixture into egg white halves. Sprinkle each with paprika and garnish with chopped chives or dill. Chill until serving.
04 - Wash, peel, and slice fruit as required. Pat dry with paper towels and set aside.
05 - Arrange fruit in distinct sections or piles on a large serving board or platter for maximum visual appeal.
06 - Warm pastries briefly in a low oven if preferred. Arrange together in groups on the serving board.
07 - Fill small bowls with fruit preserves, whipped butter, and honey. Position the bowls on or near the board.
08 - Cluster deviled eggs, fruit, pastries, and accompaniments on a large serving board or tray. Garnish with fresh mint leaves to enhance presentation and freshness.
