A colorful Easter brunch platter with deviled eggs, fresh fruit, and pastries—easy to assemble and share.
# 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 - Finely chopped chives or dill 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
# How To Make It:
01 - Place eggs in a saucepan and cover completely with cold water. Bring water to a boil, cover, and remove from heat. Let stand for 10 minutes.
02 - Drain hot water and cool eggs under running cold water. Peel eggs and halve lengthwise.
03 - Remove yolks carefully, placing them in a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth.
04 - Spoon or pipe yolk mixture back into egg white halves. Sprinkle with paprika and garnish with chopped chives or dill. Refrigerate until serving.
05 - Wash, peel, and slice strawberries, kiwis, and orange. Pat fruit pieces dry. Arrange attractively in sections or piles on a large serving board.
06 - Warm pastries briefly in a low oven if preferred. Place croissants, chocolate pastries, Danish pastries, and mini muffins in grouped sections on the board.
07 - On a large serving board or platter, arrange deviled eggs, fruit, and pastries in clusters. Fill small bowls with preserves, butter, and honey; insert them onto the board. Garnish with fresh mint leaves for color and freshness.
