Batch-Prepped Egg Salad with Shrimp and Whole Wheat Pita

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 cook, 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 and roughly chop into bite-sized pieces.

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 into small pieces and place in a large mixing bowl.

Add 90g plain Greek yogurt, 2 tsp Dijon mustard, and the juice of 1 lemon to the chopped eggs. Mix well until creamy and combined.

Finely chop 3 tbsp fresh dill and fold it into the egg salad along with the chopped shrimp. Season with salt and black pepper to taste.

Wash and dry 120g romaine lettuce, then tear into bite-sized pieces.

Divide the egg salad mixture evenly among 6 meal-prep containers (approximately 2/3 cup per container). Add 50g whole wheat pita pockets and 20g romaine lettuce to each container.

Seal the containers and refrigerate for up to 4 days. The egg salad can be eaten cold, stuffed into the pita pockets with the lettuce for a sandwich, or enjoyed on its own.