Batch-Prepped Hard-Boiled Eggs with Sliced Avocado

Place 12 large eggs in a saucepan and cover with cold water by one inch. Bring to a rolling boil over high heat, then immediately cover the pan, remove from heat, and let sit for 10 minutes.

While the eggs are boiling, bring a separate small pot of water to a boil. Add 135g raw shrimp and cook for 2 to 3 minutes until they turn pink and opaque. Drain immediately and submerge in ice water to stop the cooking process, then pat dry.

Transfer the boiled eggs to an ice bath for 5 minutes to cool completely. Gently tap and peel all 12 eggs.

Slice 4 of the whole eggs in half. For the remaining 8 eggs, slice them in half and discard the yolks, keeping only the egg whites to manage the fat content. Roughly chop all the egg whites and the 4 whole eggs together.

Cut 1 avocado in half, remove the pit, scoop out the flesh, and slice it thin. Squeeze the juice of 1 lemon directly over the avocado slices to prevent browning.

Divide the chopped eggs, 135g cooked shrimp, and sliced avocado evenly among 6 meal-prep containers. Season each container with a pinch of salt and black pepper to taste.

Add 50g of whole wheat pita pockets (300g total) to each container alongside the egg and avocado mixture. Seal and store in the refrigerator for up to 3 days.