For the Love of Food

Yogurt Egg Salad + Cream Cheese & Cucumber Picnic Finger Sandwiches

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Here’s part two of my Earth Day Picnic Party post from the other day! 
I already shared my Blue Raspberry Slushies recipe and tips for a fun Earth Day party. So today I am sharing the party pics and my two favorite finger sandwich recipes: Cucumber and Cream Cheese and Greek Yogurt Egg Salad. Finger sandwiches are easy to make and usually make A LOT, which is perfect for a party! You can also prepare the fillings and spreads in advance, so on the day of the party you just have to assemble and you are ready to go!
What a fun way to celebrate Earth Day, with a picnic party by the pool with good friends!

Cucumber Sandwich Ingredients:

Makes 20 sandwiches 
  • 1 seedless cucumber
  • 20 small Hawaiian Sweet Rolls (or 2 loaves white bread)
  • 1 pinch salt, pepper, sugar per sandwich
  • 4 ounce Philadelphia Whipped Cream Cheese (1/2 a tub)

Directions

    1. Slice
      cucumber into thin slices, lay on paper towel lined plate, sprinkle
      with salt, and cover with another paper towel. This draws out the water
      so they will not soak your bread.
    2. Refrigerate for 20-30 mins.
    3. Take cucumbers out of fridge and remove top paper towel.
    4. Take rolls, cut open, and spread whipped cream cheese on top and bottom inside pieces of bread and then top with 5-6 cucumber slices.
    5. Sprinkle a pinch of each salt, pepper, and sugar on cucumber slices.
    6. Close rolls and serve.
Slice
cucumber into thin slices using a knife or a mandoline. I like to use long, seedless English cucumbers for my sandwiches.
Lay on paper towel lined plate, sprinkle
with salt, and cover with another paper towel.
This draws out the water
so they will not soak your bread.
Refrigerate for 20-30 minutes and then remove the top paper towel.
Time to assemble your finger sandwiches!
Spread whipped cream cheese on the since top and bottom of each roll.
Add 4-5 cucumber slices to each roll, then season with a pinch of sugar, salt, and pepper.


Simple and delicious!

Egg Salad Ingredients:

  •  8 hard boiled eggs, chilled, peeled and chopped
  • 1-2 tbsp mayo
  • 1/2 cup plain Greek Yogurt
  • 2 tbsp green onions, diced
  • salt and white pepper, to taste
  • Optional: sometime I add 1 tbsp dijon mustard
  • Bread or rolls (about 18-20), to serve (I like Hawaiian Sweet Rolls)
Ingredients
  • 6 whole eggs in shell, brought to room temperature
  • 4 quarts of water
  • 1 tablespoon white vinegar
  • 4 tablespoons good quality mayonnaise (homemade mayonnaise, or if store-bought, we recommend Hellmann’s)
  • Pinch of salt
  • Pinch of white pepper
Instructions
  1. Fill a medium pot with three to four quarts of water and bring to a boil.
  2. Add
    white vinegar. Gently place each egg one at a time into the pot with a
    long-handled slotted spoon, resting them on the bottom of the boiling
    water. (This will help avoid cracking the eggs.)
  3. Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
  4. Drain
    all the water and then shake the pot with the eggs still inside to
    break the shells. Under running warm water, peel off shells and set
    cooked eggs on a paper towel to dry.
  5. Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed.
  6. Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
  7. Serve with crisp lettuce and your favorite bread.

– See more at: http://www.afamilyfeast.com/classic-egg-salad/#sthash.tfmDz5Fg.dpuf

Ingredients
  • 6 whole eggs in shell, brought to room temperature
  • 4 quarts of water
  • 1 tablespoon white vinegar
  • 4 tablespoons good quality mayonnaise (homemade mayonnaise, or if store-bought, we recommend Hellmann’s)
  • Pinch of salt
  • Pinch of white pepper
Instructions
  1. Fill a medium pot with three to four quarts of water and bring to a boil.
  2. Add
    white vinegar. Gently place each egg one at a time into the pot with a
    long-handled slotted spoon, resting them on the bottom of the boiling
    water. (This will help avoid cracking the eggs.)
  3. Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
  4. Drain
    all the water and then shake the pot with the eggs still inside to
    break the shells. Under running warm water, peel off shells and set
    cooked eggs on a paper towel to dry.
  5. Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed.
  6. Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
  7. Serve with crisp lettuce and your favorite bread.

– See more at: http://www.afamilyfeast.com/classic-egg-salad/#sthash.tfmDz5Fg.dpuf

Ingredients
  • 6 whole eggs in shell, brought to room temperature
  • 4 quarts of water
  • 1 tablespoon white vinegar
  • 4 tablespoons good quality mayonnaise (homemade mayonnaise, or if store-bought, we recommend Hellmann’s)
  • Pinch of salt
  • Pinch of white pepper
Instructions
  1. Fill a medium pot with three to four quarts of water and bring to a boil.
  2. Add
    white vinegar. Gently place each egg one at a time into the pot with a
    long-handled slotted spoon, resting them on the bottom of the boiling
    water. (This will help avoid cracking the eggs.)
  3. Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
  4. Drain
    all the water and then shake the pot with the eggs still inside to
    break the shells. Under running warm water, peel off shells and set
    cooked eggs on a paper towel to dry.
  5. Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed.
  6. Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
  7. Serve with crisp lettuce and your favorite bread.

– See more at: http://www.afamilyfeast.com/classic-egg-salad/#sthash.tfmDz5Fg.dpuf

    Directions:

    1. Add roughly chopped eggs to a large bowl.
    2. Mix in yogurt, mayo, and salt and pepper. Stir and taste. Add more mayo, salt or pepper if needed.
    3. Add in green onions. 
    4. Sometimes I like to mix in 1 tbsp dijon mustard for a little kick.
    5.  Cover the bowl and chill for at least 1 hour.
    6. Scoop heaping spoonfuls onto small rolls and serve.
     
    Boil eggs, chill, then peel and coarsely chop.
    Add eggs to a bowl and stir in yogurt, mayo (start with 1 tbsp and add more as needed), green onions, and salt and pepper. Sometimes I mix it up and add 1 tbsp Dijon mustard. Chill until ready to serve.
    Fill bread (I use Hawaiian sweet rolls) with a couple heaping spoonfuls and serve.
    These two tasty recipes are the perfect Picnic Finger Sandwiches for summer time!

    Scroll down for more pics from my Earth Day Party!
    Adorable kiddos everywhere!
    It wouldn’t be a party without them!
    Ava with her very best friend Charlotte. 
    Ava and I relaxing and having some lunch.
    The pool deck in my neighborhood was the perfect spot for our Earth Day Picnic Party!
    Chocolate Whoopie Pies filled with green icing (Earth colors, get it?).
    Easy spinach salad tossed with almonds, dried cranberries, mango, bacon, and raspberry vinaigrette.
    Finger sandwiches galore that even the pickiest eaters devoured!
    Blue Raspberry Slushies are the ideal refreshing drinks for outdoor parties.
    The kids enjoying the beautiful day (and the Whoopie Pies)!
    Everyone took home an Earth friendly goodie bag, filled with samples and coupons from our 
    Houseparty sponsors!
    Thanks to all my friends who attended this fun Earth Day Healthy Baby Houseparty! As always, we had a great time just being together, talking and sharing laughs and enjoying the beautiful weather and eachother’s company.

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