My 2-Ingredient High-Protein Snack Is So Good, I Could Eat It Every Single Day

My 2-Ingredient High-Protein Snack Is So Good, I Could Eat It Every Single Day
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Refrigerator filled with various foods including fruits, vegetables, yogurt, drinks, and condiments.
Credit: Photo: Erik Bernstein; Food Styling: Thomas Hoerup & Maya Borrero

Deviled eggs might be a bit of a throwback, but in the age of nostalgia and ‘90s style, isn’t it time for a resurgence? Sure, you can serve them as a fancy appetizer, but I like to make a batch for satisfying snacks. The ingredients are simple and usually in my fridge, and it feels a little more elevated (and appetizing) than just downing a plain hard-boiled egg. 

Container of preserved lemon hummus with a bright yellow label on a marble surface.
Credit: Lizzy Briskin

What’s So Great About Little Sesame Preserved Lemon Hummus?

I’ve tried dozens of varieties of store-bought hummus, and Little Sesame always tastes like a freshly made restaurant-style dip. The texture is silky-smooth and fluffy, and there’s just enough tahini for a rich, nutty taste without overwhelming the more delicate flavor additions. Citrus is at the forefront of the preserved lemon flavor, which is my favorite to pair with eggs, along with a touch of sweetness and a nice savory hint of garlic. 

Deviled eggs topped with yellow hummus on a decorative plate next to a container of preserved lemon hummus.
Credit: Lizzy Briskin

What’s the Best Way to Enjoy Little Sesame Preserved Lemon Hummus?

I love Little Sesame’s caramelized onion hummus for veggie sandwiches and dipping, but for deviled eggs the preserved lemon brings the right amount of zesty brightness to cut through the rich yolks. The dip has some pretty sizable chunks of preserved lemon at the bottom of the container that add some next texture to the egg filling. (It’s also the secret to this one-pot pasta.)

A hand holding a deviled egg topped with hummus, surrounded by more deviled eggs on a decorative plate and a container of preserved lemon hummus.
Credit: Lizzy Briskin

To make hummus deviled eggs, I boil a handful of eggs until the yolks are set, but not green. You can certainly keep them on the jammier side if you like. Once the eggs are cool and peeled, I slice them in half and scoop the yolks into a small bowl. I add about one heaping tablespoon of hummus per egg, then mash away with a fork until the mixture is smooth and creamy. 

To assemble, I scoop the filling into my egg white halves with a small spoon and chow down. If you’re looking for a more elevated presentation, you could use a piping bag or zip-top bag with a corner snipped off to top your whites with a swirl of creamy filling. 

Buy: Little Sesame Preserved Lemon Hummus, $5.29 for 8 ounces at Amazon

Got a two-ingredient snack you make on repeat? Tell us about it in the comments below.

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