# 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
# How-To:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover with lid, and remove from heat. Allow eggs to stand for 10 minutes, then drain and cool under cold running water. Peel eggs and halve lengthwise.
02 - Remove yolks from the halved eggs and transfer to a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until creamy and smooth.
03 - Spoon or pipe the yolk mixture into the egg white halves. Sprinkle with paprika and finely chopped chives or dill for garnish. Refrigerate until ready to serve.
04 - Wash, peel, and slice fruit as needed. Pat fruit dry using paper towels. Arrange strawberries, grapes, pineapple, kiwis, orange segments, and blueberries in distinct sections on a large serving board or platter.
05 - Warm mini croissants, chocolate pastries, Danish pastries, and muffins in a low oven if desired. Place pastries in groups on the serving board.
06 - Fill small bowls with fruit preserves, whipped butter, and honey. Position the bowls on the serving board among fruit and pastries. Garnish the platter with fresh mint leaves for color and aroma.
07 - Assemble deviled eggs, fruit sections, and pastries in visually appealing clusters. Ensure accompaniments are accessible for guests. Serve immediately.
