Ready to be the hero of your Memorial Day cookout? These 15 tasty Memorial Day recipes will have everyone begging for seconds and asking for your secret! Whether you’re firing up the grill or chilling by the pool, having a few crowd-pleasing dishes is an absolute must.
I still remember my first time hosting a Memorial Day BBQ — I was totally stressed about the menu. But once I found a few easy, delicious recipes, the whole day turned into a fun, relaxed celebration. Good food really does bring everyone together.
Memorial Day is more than just the unofficial start of summer. It’s a time to gather with loved ones, honor our heroes, and make sweet, sunny memories. And let’s be real — nothing says “perfect party” like a table loaded with mouthwatering burgers, colorful salads, and decadent desserts.
If you’re wondering what to make this year, don’t worry — I’ve rounded up 15 irresistible recipes that are easy to whip up and seriously delicious. Let’s make this Memorial Day the tastiest one yet!
1. Spicy Chili Cheese Hot Dogs – hearty, flavorful, and a classic cookout favorite!
Ingredients:
4 hot dog buns
4 beef hot dogs
1 cup chili (homemade or canned)
1/2 cup shredded cheddar cheese
1/4 cup diced red onions
2 tablespoons yellow mustard
1 tablespoon ketchup (optional)
Butter for toasting buns
Instructions:
In a skillet over medium heat, warm the hot dogs until heated through and lightly browned.
While the hot dogs are cooking, heat the chili in a small saucepan until hot.
Lightly butter the inside of each bun and toast them in a pan until golden brown.
Place a hot dog into each bun.
Spoon a generous amount of hot chili over each hot dog.
Sprinkle shredded cheddar cheese over the chili.
Add diced red onions on top.
Drizzle with yellow mustard and a bit of ketchup if desired.
Decoration Tips:
Use a squeeze bottle for the mustard to create neat, thin zigzag lines across the top.
Sprinkle extra finely shredded cheese right after adding the hot chili to help it melt perfectly.
Serve the hot dogs on a bright white plate to highlight the vibrant colors of the toppings.
Add a side of crispy potato chips or a small pickle for a classic presentation.
Happy Baking
2. Fresh Summer Fruit Platter – vibrant, juicy, and perfect for sunny days!
Ingredients:
1/2 small seedless watermelon, sliced into triangles
1 cup green grapes
1 cup cantaloupe, cubed
1/2 cup raspberries
1/2 cup blackberries
1/2 cup strawberries, halved
Instructions:
Wash and dry all the fruits thoroughly.
Slice the watermelon into neat triangle wedges.
Cube the cantaloupe into bite-sized pieces.
Arrange the watermelon slices along one side of a large platter.
Neatly group the grapes, cantaloupe, raspberries, blackberries, and strawberries beside the watermelon.
Serve immediately or cover and refrigerate until ready to enjoy.
Decoration Tips:
Fan out the watermelon slices in a semi-circle for an eye-catching display.
Place the berries in small clusters for a natural, colorful look.
Add a few sprigs of fresh mint leaves around the platter for a refreshing touch.
Use a white platter to make the bright fruit colors pop beautifully.
Happy Baking
3. Classic Deviled Eggs with Paprika – creamy, tangy, and perfect for any gathering!
Ingredients:
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt and black pepper to taste
Paprika for garnish
Chopped chives for garnish
Instructions:
Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
Transfer eggs to an ice bath and peel once cool.
Slice the eggs in half lengthwise and carefully remove the yolks into a bowl.
Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth and creamy.
Pipe or spoon the yolk mixture back into the egg whites.
Sprinkle the tops with paprika and chopped chives.
Decoration Tips:
Use a piping bag with a star tip to swirl the filling beautifully.
Dust a light, even layer of paprika for a bright, appetizing finish.
Sprinkle small pieces of fresh chives for a pop of green color.
Serve the eggs neatly on a white platter for a clean and elegant look.
Happy Baking
4. Creamy Baked Macaroni and Cheese – rich, golden, and irresistibly comforting!
Ingredients:
2 cups elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup seasoned breadcrumbs
1 tablespoon melted butter
Instructions:
Preheat the oven to 350°F (175°C).
Cook the macaroni according to package directions; drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Slowly whisk in the milk and cook until slightly thickened.
Stir in the cheddar cheese, Parmesan, salt, and pepper until melted and smooth.
Add the cooked macaroni and mix until evenly coated.
Pour the macaroni and cheese into a greased baking dish.
In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the top.
Bake for 20-25 minutes or until bubbly and golden brown.
Decoration Tips:
Sprinkle a little extra shredded cheddar on top before baking for a more colorful, cheesy finish.
Garnish with a few small sprigs of fresh thyme or parsley after baking for a pop of green.
Serve on a simple white plate to let the golden cheese shine.
Place a few autumn leaves or rustic napkins around the dish for a cozy seasonal touch.
Happy Baking
5. Mini Cheeseburgers with Lettuce and Tomato – juicy, cheesy, and perfectly bite-sized!
Ingredients:
1 pound ground beef (80/20 blend)
Salt and black pepper to taste
8 small brioche slider buns
8 slices cheddar cheese
1 large tomato, sliced
Leaf lettuce
2 tablespoons mayonnaise
Butter for toasting buns
Instructions:
Preheat the grill or skillet to medium-high heat.
Divide the beef into 8 small patties and season both sides with salt and pepper.
Cook the patties for about 2-3 minutes per side until cooked through.
Add a slice of cheddar cheese to each patty during the last minute of cooking to melt.
Lightly butter the slider buns and toast them until golden brown.
Spread a thin layer of mayonnaise on the bottom half of each bun.
Layer with lettuce, a cheeseburger patty, and a tomato slice.
Top with the bun and serve immediately.
Decoration Tips:
Stack the sliders neatly on a white platter for a clean and classic look.
Use fresh, crisp lettuce leaves for extra volume and color.
Brush the tops of the buns with a little melted butter for a beautiful shine.
Add a small toothpick through each slider if serving at a party for easy grabbing.
Happy Baking
6. Smoky BBQ Ribs – tender, saucy, and packed with bold flavor!
Ingredients:
2 racks baby back ribs
1/4 cup brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups barbecue sauce
Fresh parsley for garnish
Instructions:
Preheat the oven to 300°F (150°C).
In a small bowl, mix the brown sugar, paprika, garlic powder, black pepper, salt, and cayenne pepper.
Remove the membrane from the back of the ribs and rub the spice mixture all over both sides.
Wrap the ribs tightly in foil and place on a baking sheet.
Bake for 2.5 to 3 hours until tender.
Preheat the grill to medium heat. Remove the ribs from the foil and brush generously with barbecue sauce.
Grill the ribs for 5-7 minutes per side, brushing with more sauce until caramelized and slightly charred.
Let the ribs rest for a few minutes before slicing.
Decoration Tips:
Brush the ribs with a final coat of barbecue sauce just before serving for a glossy, mouthwatering finish.
Sprinkle chopped fresh parsley over the ribs for a pop of green color.
Serve the ribs neatly arranged on a white platter to highlight their rich color.
Add a small bowl of extra barbecue sauce on the side for dipping.
Happy Baking
7. Grilled Corn on the Cob with Herb Butter – smoky, buttery, and full of summer flavor!
Ingredients:
4 ears of fresh corn, husked
2 tablespoons olive oil
4 tablespoons butter, softened
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions:
Preheat the grill to medium-high heat.
Brush the corn with olive oil and season lightly with salt and pepper.
Grill the corn for 10-12 minutes, turning occasionally, until charred in spots and tender.
In a small bowl, mix the softened butter with parsley, thyme, and garlic powder.
Immediately after grilling, brush the hot corn with the herb butter.
Decoration Tips:
Add an extra dollop of herb butter on top of each corn ear for a rich, delicious look.
Sprinkle a bit of extra chopped parsley over the corn just before serving.
Serve the corn on a white platter to make the golden kernels and green herbs pop.
Arrange the corn neatly side by side for a clean and appealing presentation.
Happy Baking
8. Strawberry Shortcake Stack – light, fluffy, and bursting with sweet berries!
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup whole milk
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
1 cup whipped cream
Instructions:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the milk and vanilla just until combined.
Drop spoonfuls of dough onto the baking sheet and gently flatten.
Bake for 12-15 minutes until golden brown, then let cool.
Slice shortcakes in half horizontally. Layer the bottom half with whipped cream and sliced strawberries.
Place the top half on and repeat with more whipped cream and strawberries.
Decoration Tips:
Arrange the strawberries neatly around the edges for a fresh, abundant look.
Pipe the whipped cream in generous swirls for extra volume and elegance.
Garnish the top with a whole strawberry or two for a charming finish.
Serve on a simple white plate to highlight the bright red berries and fluffy cream.
Happy Baking
9. Pasta Salad with Italian Dressing – colorful, zesty, and perfect for summer gatherings!
Ingredients:
12 ounces rotini pasta
1 cup diced cucumber
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1/2 cup chopped fresh parsley
1 cup Italian dressing
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine the cooked pasta, cucumber, red bell pepper, yellow bell pepper, and parsley.
Pour the Italian dressing over the salad and toss until everything is well coated.
Season with salt and black pepper to taste.
Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.
Decoration Tips:
Sprinkle a little extra chopped parsley on top just before serving for a fresh, vibrant touch.
Serve in a white bowl or platter to make the colorful vegetables stand out beautifully.
Add a few lemon wedges around the bowl for an extra pop of color and a refreshing look.
Lightly drizzle a bit more Italian dressing over the top for a glossy, appetizing finish.
Happy Baking
10. Grilled Teriyaki Chicken Skewers – juicy, smoky, and bursting with flavor!
Ingredients:
2 pounds boneless, skinless chicken breasts, cut into cubes
1 yellow bell pepper, cut into chunks
1/2 cup teriyaki sauce (plus extra for brushing)
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon black pepper
Fresh parsley, chopped (optional for garnish)
Wooden skewers (soaked in water for 30 minutes)
Instructions:
In a large bowl, combine teriyaki sauce, olive oil, soy sauce, honey, garlic powder, and black pepper.
Add chicken cubes and toss to coat evenly. Cover and marinate for at least 30 minutes (or overnight for best flavor).
Preheat the grill to medium-high heat.
Thread the chicken pieces and bell pepper chunks alternately onto the skewers.
Grill the skewers for 10-12 minutes, turning occasionally, and brushing with extra teriyaki sauce until chicken is cooked through and nicely charred.
Remove from grill and sprinkle with fresh parsley if desired.
Serve hot.
Decoration Tips:
Lightly brush the skewers with extra teriyaki sauce just before serving to give them a beautiful glossy finish.
Sprinkle finely chopped fresh parsley or green onions over the skewers for a fresh pop of color.
Arrange the skewers neatly on a large white platter for a clean and inviting presentation.
Add lemon wedges on the side for a bright, citrusy touch.
Happy Baking
11. Fresh Strawberry Lemonade – light, fruity, and perfect for warm days!
Ingredients:
1 cup fresh strawberries, hulled and sliced
1 cup freshly squeezed lemon juice (about 4-6 lemons)
3/4 cup granulated sugar
4 cups cold water
Ice cubes
Lemon slices and extra strawberries for garnish
Instructions:
In a blender, puree the strawberries until smooth.
In a large pitcher, combine the lemon juice and sugar. Stir until the sugar is fully dissolved.
Strain the strawberry puree through a fine mesh sieve to remove seeds, then add it to the pitcher.
Add cold water and stir well to combine.
Fill glasses with ice and pour the strawberry lemonade over the top.
Garnish with lemon slices and fresh strawberry halves.
Decoration Tips:
Slice extra strawberries vertically for a neat, heart-shaped appearance inside the glass.
Add a thin lemon wheel inside the glass for a bright, cheerful look.
Serve in clear glasses to showcase the colorful fruit pieces.
Place a few whole strawberries and lemon slices on the serving plate for a fresh and inviting touch.
Happy Baking
12. Funfetti Ice Cream Cookie Sandwiches – colorful, sweet, and perfect for summer treats!
Ingredients:
12 chocolate chip cookies (homemade or store-bought)
1 pint vanilla ice cream
1/4 cup rainbow sprinkles
Chocolate chips for extra crunch (optional)
Instructions:
Let the vanilla ice cream soften slightly at room temperature for about 5 minutes.
Scoop a generous amount of ice cream onto the flat side of one cookie.
Gently press a second cookie on top to form a sandwich.
Roll the edges of the ice cream sandwich in rainbow sprinkles and chocolate chips.
Place the finished sandwiches on a baking sheet and freeze for at least 1 hour before serving.
Decoration Tips:
Use a small ice cream scoop to make perfectly rounded scoops for a uniform look.
Press extra sprinkles onto the ice cream edges to make them extra colorful.
Arrange the sandwiches on a white plate for a clean and bright display.
Add a few loose sprinkles around the plate for a festive finishing touch.
Happy Baking
13. Creamy Classic Coleslaw – crisp, colorful, and the perfect side dish!
Ingredients:
4 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
1 cup carrots, julienned or shredded
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
In a large mixing bowl, combine the green cabbage, purple cabbage, and carrots.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
Pour the dressing over the cabbage and carrots.
Toss everything together until the vegetables are evenly coated with the dressing.
Cover and refrigerate for at least 1 hour before serving for best flavor.
Decoration Tips:
Serve the coleslaw in a wide, shallow white bowl to make the vibrant colors pop.
Add a few extra thin slices of purple cabbage on top for a pretty finishing touch.
Garnish with a light sprinkle of freshly cracked black pepper before serving.
Set the bowl on a wooden tray or table for a cozy, rustic presentation.
Happy Baking
14. Southern-Style Potato Salad – creamy, tangy, and full of comfort!
Ingredients:
2 pounds Yukon Gold potatoes, peeled and cubed
4 large eggs, hard-boiled and chopped
3/4 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1/4 cup finely chopped red onion
2 tablespoons chopped green onions (plus extra for garnish)
1 teaspoon salt
1/2 teaspoon black pepper
Paprika for garnish
Instructions:
Boil the cubed potatoes in salted water until fork-tender, about 10-12 minutes. Drain and let cool slightly.
In a large bowl, mix the mayonnaise, mustard, relish, red onion, salt, and black pepper.
Gently fold the potatoes and chopped eggs into the dressing until fully coated.
Refrigerate for at least 1 hour before serving to allow flavors to blend.
Just before serving, sprinkle with paprika and additional chopped green onions.
Decoration Tips:
Arrange a few extra slices of hard-boiled eggs on top for a polished look.
Lightly dust the surface with paprika to add a pop of color.
Serve in a large white bowl to make the vibrant yellows and greens stand out.
Add a small bunch of green onions next to the bowl for a fresh and rustic touch.
Happy Baking
15. BBQ Pulled Pork Sandwiches – tender, saucy, and packed with smoky flavor!
Ingredients:
3 pounds pork shoulder or pork butt
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup barbecue sauce (plus extra for serving)
1/2 cup chicken broth
6 brioche or hamburger buns
Instructions:
In a small bowl, mix paprika, brown sugar, salt, pepper, and garlic powder.
Rub the seasoning mixture all over the pork shoulder.
Place the pork in a slow cooker and add chicken broth.
Cover and cook on low for 8-10 hours or until the pork is tender and easily shredded.
Remove the pork and shred it with two forks.
Return the shredded pork to the slow cooker, mix with barbecue sauce, and let it warm for another 15 minutes.
Toast the buns lightly and pile the pulled pork onto each bun.
Add extra barbecue sauce on top if desired.
Decoration Tips:
Lightly toast the buns to create a nice golden color and slight crunch.
Brush the top of each bun with melted butter for a shiny, bakery-style finish.
Serve the sandwiches on a clean white plate to highlight the rich barbecue color.
Add a small ramekin of extra barbecue sauce on the side for dipping or drizzling.
Happy Baking
16. Grilled Veggie Skewers – colorful, smoky, and bursting with fresh flavors!
Ingredients:
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced into thick rounds
1 red onion, cut into chunks
12 whole baby bella mushrooms
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
Wooden skewers (soaked in water for 30 minutes)
Instructions:
Preheat the grill to medium-high heat.
In a large bowl, toss all vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper until well coated.
Thread the vegetables onto the skewers, alternating colors and types for a vibrant look.
Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Serve immediately while hot.
Decoration Tips:
Arrange the skewers neatly on a white platter to highlight the vivid vegetable colors.
Sprinkle freshly chopped parsley over the top for a pop of green freshness.
Add a few lemon wedges around the plate for an extra touch of color and flavor.
Serve with a small bowl of herbed yogurt dip or hummus for an elegant presentation.
Happy Baking
17. Grilled Double Cheeseburgers with All the Toppings – juicy, cheesy, and stacked to perfection!
Ingredients:
2 pounds ground beef (80/20 blend)
Salt and black pepper to taste
8 slices cheddar cheese
4 brioche burger buns
1 large tomato, sliced
1 red onion, sliced into rings
Dill pickle slices
Leaf lettuce
Burger sauce or mayonnaise
Butter for toasting buns
Instructions:
Preheat the grill to medium-high heat.
Divide the beef into 8 equal portions and form into thin patties. Season both sides with salt and pepper.
Grill the patties for 2-3 minutes per side until cooked through.
Add a slice of cheddar cheese to each patty during the last minute of grilling and let it melt.
Butter the insides of the buns and toast them on the grill until golden brown.
To assemble, spread burger sauce on the bottom bun, add lettuce, a slice of tomato, two stacked cheeseburger patties, red onion rings, and pickle slices.
Top with the toasted top bun and serve immediately.
Decoration Tips:
Stack the burgers tall and neat to create a dramatic, mouthwatering presentation.
Brush the top buns with a little melted butter for an extra shiny, appetizing look.
Serve on a large white plate to let the vibrant colors stand out.
Add a few pickle slices or a small pile of crispy fries on the side for a classic burger plate feel.
Happy Baking
18. Flag Cake with Berries and Whipped Cream – festive, fruity, and perfect for celebrations!
Ingredients:
1 box vanilla cake mix (plus ingredients listed on the box)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, halved
1 cup fresh blueberries
Instructions:
Prepare and bake the vanilla cake according to package instructions in two round cake pans. Let the cakes cool completely.
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Place one cake layer on a serving plate and spread an even layer of whipped cream over the top.
Add the second cake layer and cover the top with more whipped cream.
Use sliced strawberries and blueberries to create a flag design on top of the cake.
Decoration Tips:
Pipe decorative swirls of whipped cream around the edge using a star tip for a beautiful border.
Arrange the blueberries tightly in a square in the top left corner to mimic the stars section of the flag.
Line up sliced strawberries in neat rows to form the stripes of the flag.
Scatter a few extra blueberries around the cake plate for an extra festive touch.
Happy Baking
