Picnics are wonderfully nostalgic. Whether it’s spreading out a blanket in the park, enjoying lunch at a roadside rest stop, or gathering with loved ones on the lawn, picnics remind us to slow down and savor good food in the fresh air. This picnic menu features a collection of homemade favorites that blend classic flavors with just the right amount of comfort, and everything is easy to prepare and transport.
At the heart of the meal is our Picnic Basket Chicken Salad—a creamy, crunchy mix of tender chicken, crisp celery, sweet grapes, and slivered almonds, served on buttery croissants. It’s light, flavorful, and perfect for warm weather.
Next up, no picnic is complete without Classic Deviled Eggs. This version adds finely chopped onion and celery for texture and a hint of tangy sweetness from vinegar and sugar. Garnished with fresh dill, they’re a crowd-pleaser that’s easy to make ahead.
For a hearty, satisfying side, the Picnic Table Beans bring a sweet-and-savory flavor with three kinds of beans, smoky bacon, and a touch of brown sugar and mustard. You can bake them in the oven or keep things simple with a slow cooker.
To round out the menu, Veggie Patch Picnic Dip is a cool and creamy complement to fresh, crunchy vegetables. Made with a blend of mayo, sour cream, herbs, and a splash of lemon juice, it’s the perfect dip to pair with your favorite veggie assortment.
To sip alongside your meal, try Summer Strawberry Lemonade; a bright, fruity refresher that combines fresh strawberries, real lemon juice, and just the right amount of sweetness. It’s beautiful over ice and perfect for adults and kids alike.
And of course, we had to end on a sweet note with Grandma’s Picnic Pies. These mini handheld apple pies are made from a tender cream cheese pastry filled with spiced apples. They’re rustic, portable, and completely charming.
Whether you’re planning a family outing, a potluck, or a simple lunch in the sunshine, this picnic menu has something for everyone. Each recipe was created with ease and flavor in mind. So, pack your basket, grab a blanket, and enjoy the timeless joy of a homemade picnic.
From our kitchen to yours—happy picnicking!
Serves 8
2 rotisserie or baked whole chickens, or equivalent (shredded or chopped)
5 stalks celery, chopped
2-3 c. grapes, halved
salt and pepper to taste
1 c. mayonnaise
¼ c. white sugar
2 T. distilled white vinegar
1/2 c. slivered almonds
8 croissants, split
Remove the meat from the rotisserie or baked chickens and chop or shred it into bite-sized pieces. Place in a large mixing bowl. Add the chopped celery and halved grapes to the bowl with the chicken. Season with salt and pepper to taste.
In a small bowl, whisk together the mayonnaise, white sugar, and distilled white vinegar until smooth and well combined. Pour the dressing over the chicken mixture. Gently stir until everything is evenly coated. Fold in the slivered almonds. Taste and adjust seasoning as needed.
Spoon the chilled chicken salad onto split croissants.
Serves 12
12 hard-boiled eggs
1/4 c. mayonnaise
2 t. white sugar
2 t. white vinegar
2 t. prepared mustard
2 T. finely chopped onion
2 T. finely chopped celery
1/4 t. salt
Fresh dill, for garnish
Peel the hard-boiled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small bowl; set the egg whites aside. Using a fork, mash the yolks until smooth.
Add the mayonnaise, sugar, vinegar, mustard, finely chopped onion, and celery. Stir until well combined, then season with salt to taste.
Spoon or pipe the yolk mixture back into the egg white halves. Garnish with fresh dill, if desired. Cover and refrigerate until ready to serve.
Serves 8
12 oz, bacon
2 stalks celery
1 small onion
1 15 oz. can kidney beans
1 15 oz. can cannellini beans
1 15 oz. can pinto beans
1 T. vinegar
1 t. dry mustard
1/3 c. ketchup
1/3 c. sugar
1/3 c. brown sugar
In a large skillet, brown the bacon, celery, and onion over medium heat until the bacon is fully cooked and the vegetables are tender.
Drain off any excess grease.
Drain the beans and add them to a large mixing bowl. Stir in the browned meat and vegetable mixture along with the remaining ingredients. Mix until everything is well combined.
Transfer the mixture to a baking dish and bake at 350°F for 30 minutes or pour it into a slow cooker and heat on low for 1–2 hours, until warmed through and bubbly.
Serves A Crowd
1 cup mayonnaise
1 cup sour cream
1 Tbsp dried parsley
1/2 tsp salt, or to taste
¼ tsp ground black pepper, or to taste
¼ tsp paprika
½ tsp garlic powder
¼ tsp dried onion powder
1 Tbsp fresh dill, finely chopped (or 1 tsp dried dill)
2 tsp lemon juice
In a bowl, whisk together all of the ingredients until creamy. Refrigerate until ready to use.
Serve with your favorite fresh vegetables.
Serves 8
1 lb. strawberries, plus more to garnish
1 c. granulated sugar
2 c. fresh lemon juice, strained and divided
Ice, to serve
Lemon slices, to garnish
Hull and quarter the strawberries, then place them in a large bowl. Add the sugar and ¼ cup of lemon juice, stir, and cover. Let sit for 30 minutes.
After resting, blend the strawberry mixture until smooth. Pour the strawberry puree into a large pitcher. Add the remaining 1¾ cups of lemon juice and 4 cups of water. Taste and add up to 1 more cup of water if it’s too sweet or strong.
Stir well before serving. Pour over ice and garnish with lemon slices and fresh strawberries if desired.
Serves 12
Dough:
1 package (8 oz.) cream cheese, softened
1 c. unsalted butter, softened
2 c. all-purpose flour
1/4 t. salt
Filling:
1/4 c. sugar
1/4 t. ground cinnamon
2 c. finely chopped peeled tart apples
2 T. cold unsalted butter
Finishing:
1 large egg yolk
2 T. water
Cinnamon and sugar
In a large bowl, beat the cream cheese and butter together until smooth. In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the cream cheese mixture, mixing until fully combined. Divide the dough in half, shape each half into a ball, then flatten into a disk. Wrap each disk in plastic wrap and refrigerate for 1 hour.
In a small bowl, mix together the sugar and cinnamon; set aside.
After chilling, divide each dough disk into six equal pieces. On a lightly floured surface, roll each piece into a 5-inch circle. Place about one tablespoon of chopped apples on one half of each circle. Sprinkle with ½ teaspoon of the sugar mixture and dot with ¼ teaspoon of butter.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the edges of each pastry circle with the egg wash, fold over the filling, and press the edges with a fork to seal. Place the turnovers about 2 inches apart on baking sheets covered with foil.
Brush the tops with the remaining egg wash. Cut small slits in the top of each pastry for steam to escape. Sprinkle tops with cinnamon and sugar.
Bake at 425°F for 11–14 minutes, or until golden brown.
