From burgers and chicken to deviled eggs and potato salad, we have the menu for your backyard bash

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Hummus and Horseradish Deviled Eggs


If deviled eggs are a must at your summertime picnics, try swapping mayo for hummus to get an extra dose of protein, fiber, and antioxidants. A touch of horseradish gives these deviled eggs an added kick!

Serves: 6

Prep time: 10 minutes

Cook time: 10 minutes


6 eggs

1/3 cup Tribe All Natural Horseradish hummus or Tribe Original Flavor

2 tablespoons olive oil

1/4 teaspoon freshly ground black pepper, plus more for garnish

1/4 teaspoon salt

horseradish to taste (optional)


Hard-boil the eggs. Once complete, fill a large bowl with ice water and transfer the eggs to ice water bath (reserve hot water in the pot). Cool eggs at least 10 minutes and then use a slotted spoon to transfer eggs back into the hot water (to loosen shells) for 10 to 20 seconds. Pat dry and peel.

Cut eggs in half lengthwise and scoop out the yolks into a medium bowl. Add hummus, olive oil, pepper, salt, and horseradish. Mash together with a fork, and spoon filling into egg white halves, dividing evenly. Sprinkle with black pepper.

Nutrition score per serving (1 egg):

Calories: 143

Fat: 12g

Carbs: 3.2g

Sugar: .5g

Fiber: .6g

Protein: 7g

Recipe courtesy of Tribe Hummus.

Surfside Bison Burger Recipe


Skip sugary ketchup, which packs 1 teaspoon of sugar per tablespoon of ketchup and top your cheeseburger with heart healthy guacamole. What's more, guacamole is packed with potassium; a natural de-bloater meaning you can enjoy this burger while wearing a bikini fear-free.

Serves: 1

Prep time: 15 minutes

Cook time: 4 minutes


½ ripe avocado, pitted, peeled, and chopped

2 teaspoons white onion, finely chopped

1 tablespoon lemon juice

2 tablespoons cilantro leaves, chopped

salt and pepper

½ teaspoon jalapeño

1 Body by Bison Burger

1 low fat Monterey Jack cheese slice

1 whole wheat bun

arugula leaves

2 tomato slices


In a bowl, combine first 6 ingredients for the guacamole; mix well then set aside.

On a grill or skillet over medium heat, grill the burger for 2 minutes on one side, flip, top with cheese and cook for an additional 2 minutes or until desired doneness. Do not overcook.

Place the burger on the bottom bun then top with arugula, tomato slices, and 2 tablespoons of guacamole.

Cover with the top bun or enjoy as an open-faced burger.

Nutrition score per serving (1 burger with 2 tablespoons of guacamole):

Calories: 311

Fat: 18g

Protein: 35g

Recipe courtesy of Body by Bison.

Light and Creamy Potato Salad


You'll never miss the mayo in this rich and tangy potato salad recipe. Plus, knowing you're saving 119 calories and 15 grams of fat per half cup serving makes it taste even better.

Serves: 10


21/4 pounds baking potatoes, peeled and cut into 1-inch pieces


3/4 cup fat-free plain yogurt

2 teaspoons Dijon mustard

1 tablespoon plus 1 teaspoon extra virgin olive oil

2/3 cup finely chopped whole green onions

3 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh dill

black pepper


Cook the potatoes in a pot of boiling salted water until tender, 12 to 15 minutes. Drain and cool to room temperature.

Meanwhile, whisk the yogurt and mustard in a small bowl. Slowly whisk in the olive oil. Add the onions, parsley, and dill and stir until com­bined.

Transfer the potatoes to a large bowl and pour the yogurt mixture over them. Mix well with a wooden spoon, breaking some of the potatoes, so that they become a bit mashed and the ingredients are well combined. Season generously with salt and pepper to taste.

Refrigerate for 1 hour to 1 day.

Nutrition score per serving (1/2 cup):

Calories: 100

Protein: 3g

Carbohydrates: 18g

Fat: 2g

Fiber: 2g

Sodium: 210mg

Recipe courtesy of Devin Alexander's The Most Decadent Diet Ever!

Crispy Potato Chip Chicken


Baked potato chips give this crispy "fried" chicken recipe it's crunch without ever hitting the fryer. Through trial and error Baked! Ruffles tend to give the best results but feel free to experiment with your favorite baked chip!

Serves: 2

Prep time: 20 minutes, 6 hours resting

Cook time: 10 minutes


2 3-ounce boneless, skinless chicken breasts, visible fat removed

1/3 cup low-fat buttermilk

olive oil spray

1/2 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon black pepper

1/8 teaspoon salt

pinch of cayenne

1 1/2 ounces (about 1/2 cup) finely crushed Baked! Ruffles potato chips or other baked potato chip


Place the chicken breasts between two sheets of plastic wrap or wax paper on a flat work surface. Use the smooth side of a meat mallet to pound them to an even 1/2-inch thickness. Put the chicken breasts in a re-sealable plastic bag that is slightly larger than the breasts. Pour the buttermilk over breasts, seal the bag, and turn the bag to coat chicken. Refrigerate for at least 6 hours or overnight, rotating once or twice.

Preheat the oven to 450 degrees Fahrenheit. Lightly mist a small nonstick baking sheet with spray. Mix the onion powder, paprika, black pepper, salt, and cayenne in a small bowl. Put the chips in a medium shallow bowl.

Remove one chicken breast from the buttermilk and let any excess liquid drip off. Sprinkle both sides of the breast evenly with half of the seasoning mixture. Then transfer chicken to the bowl of crushed chips and cover completely with the chips.

Place the coated breast on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.

Lightly mist the top of both breasts with cooking spray. Bake for 4 minutes carefully flipping the breasts with a spatula being sure not the remove the coating. Lightly mist the top side with spray and bake for another 3 to 5 minutes, or until the coating is crispy and the chicken is no longer pink inside. Serve immediately.

Nutrition score per serving:

Calories: 206 calories

Protein: 22g

Carbohydrates: 20g

Fat: 4g

Cholesterol: 51mg

Fiber: <1g

Sodium: 376mg

Recipe courtesy of Devin Alexander's The Most Decadent Diet Ever!

Chilled Thai Noodle Salad


Using purple corn and rice noodles lightens the load of a traditional pasta salad, and it makes a gorgeous picnic presentation. Even better this recipe is gluten-free!

Serves: 6

Prep time: 20 minutes

Cook time: 7 minutes

Ingredients for the dressing:

1/4 cup Thai Kitchen® Sweet Red Chili Sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 tablespoon sesame oil

2 teaspoons less sodium soy sauce

1 teaspoon toasted sesame seeds

Ingredients for the pasta salad:

1 box (8 ounces) Thai Kitchen® Purple Corn & Rice Noodles

1 cup bean sprouts

1/2 cup julienne-cut red bell pepper

1/2 cup julienne-cut snow peas

2 tablespoons chopped fresh cilantro

2 tablespoon coarsely chopped peanuts


For the dressing, mix all ingredients in medium bowl. Set aside.

Bring a large pot of water to a boil. Remove from heat. Add purple corn noodles, stirring to separate. Let stand 5 to 7 minutes or until noodles are tender but firm. Rinse under cold water; drain well.

Toss noodles with 1/4 cup of the dressing. Place on serving platter. Top with bean sprouts, bell pepper, and snow peas. Drizzle with remaining dressing. Garnish with cilantro and peanuts.

Nutrition score per serving:

Calories: 220

Fat: 4g

Saturated Fat 1g

Protein 4g

Carbohydrates 42g

Cholesterol 0mg

Sodium 208mg

Fiber 1g

Calcium 13mg

Iron 1mg

Recipe courtesy of Thai Kitchen.

The Slim Sipper


Wash down all the delicious picnic fare with this low calorie cocktail. Not too sweet the slim sipper is perfect for a hot summer day. And in case you did over indulge, chew on the mint leaves. Mint aids digestion and soothes an upset stomach.

Serves: 1

Prep time: 2 miute


1 ounce blood orange juice

1 ounce Cointreau

1 ounce dry Sauvignon Blanc

1 dash orange bitters

1 sprig of mint

Perrier Sparkling Water

orange twist for garnish


Shake all ingredients, strain, and top with Perrier Sparkling Water. Garnish with an orange twist (optional).

Nutrition score per serving:

Calories: 150

Recipe courtesy of Perrier.