# Components:
→ 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
# Method:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil. Remove from heat, cover, and let rest for 10 minutes. Drain and cool eggs under cold running water. Peel shells and halve eggs lengthwise.
02 - Gently remove yolks and transfer to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth.
03 - Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika and garnish with chopped chives or dill. Refrigerate until serving.
04 - Wash all fruit thoroughly. Peel and slice as needed. Pat dry, then arrange in sections on a serving board or platter.
05 - Warm pastries briefly in a low oven if preferred. Arrange pastries in dedicated groups on the board.
06 - Arrange deviled eggs, fruit, and pastries in visually appealing clusters. Place preserves, butter, and honey in small bowls and add to the board. Garnish with mint leaves for brightness.
