# 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 - 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
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
# Step-by-Step:
01 - Place eggs in a saucepan and cover with cold water. Heat to a boil, cover, remove from heat, and let stand for 10 minutes. Drain, cool under cold water, peel, and halve lengthwise.
02 - Remove yolks and transfer to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until fully smooth.
03 - Spoon or pipe the yolk mixture into egg white halves. Dust with paprika and garnish with chopped chives or dill. Chill until service.
04 - Wash, peel, and slice fruit as needed. Pat dry with paper towels. Arrange fruit attractively in piles or sections on a large platter.
05 - Briefly warm pastries in a low oven if desired, then group them together on the board.
06 - On a large serving board or tray, arrange deviled eggs, fruit, and pastries in visually appealing clusters. Place preserves, whipped butter, and honey in small bowls and position them amongst the board items. Finish with fresh mint leaves for garnish.
