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!

Print Recipe

Cucumber Sandwich

Makes 20 sandwiches
Ingredients
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
Instructions
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.
Refrigerate for 20-30 mins.
Take cucumbers out of fridge and remove top paper towel.
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.
Sprinkle a pinch of each salt, pepper, and sugar on cucumber slices.
Close rolls and serve.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

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!

Print Recipe

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
Sometimes I add 1 tbsp Dijon mustard optional
Bread or rolls about 18-20, to serve (I like Hawaiian Sweet Rolls)

Instructions

Fill a medium pot with three to four quarts of water and bring to a boil.
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.)
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.
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.
Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste.
Add more salt or pepper if needed.
Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
Serve with crisp lettuce and your favorite bread.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

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.