Classic deviled eggs, pastries, and fresh fruit make a festive centerpiece ideal for spring 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 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 fruit or cheese 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
# Step-by-step Directions:
01 - Arrange the eggs in a saucepan and cover with cold water. Bring to a rolling boil, cover, and take off the heat. Let stand for 10 minutes. Drain and rinse eggs under cold water.
02 - Carefully peel the cooked eggs and halve them lengthwise. Remove the yolks and place them in a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth. Fill egg white cavities with yolk mixture using a spoon or piping bag. Dust with paprika and garnish with chives or dill. Refrigerate until assembled.
03 - Wash all fruit thoroughly. Peel and slice kiwis and segment the orange. Halve the strawberries. Pat fruit dry and arrange in neat groups on a large serving board.
04 - If desired, warm pastries in a low oven for several minutes. Place croissants, chocolate pastries, Danish pastries, and muffins in clustered sections on the board.
05 - On a spacious serving board or tray, artistically arrange deviled eggs, prepared fruit, and pastries. Set out small bowls containing fruit preserves, whipped butter, and honey. Add sprigs of fresh mint for garnish and color. Serve chilled accompaniments.
