Enjoy a colorful Easter spread featuring deviled eggs, fresh fruit, and assorted pastries for festive gatherings.
# 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
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
# Directions:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain, cool under cold water, peel, and halve eggs lengthwise. Carefully remove yolks and mash with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth. Pipe or spoon yolk mixture into egg white halves. Garnish with paprika and chopped chives or dill. Refrigerate until ready to serve.
02 - Wash, peel, and slice fruit as necessary. Pat dry and arrange attractively in sections on a large serving board or platter.
03 - Warm pastries gently in a low oven if desired. Arrange pastries in groups on the serving board.
04 - On a large serving board or tray, arrange deviled eggs, fruit, and pastries in visually pleasing clusters. Fill small bowls with fruit preserves, whipped butter, and honey, and place them on the board. Garnish with fresh mint leaves for color and freshness.
