Batch-Prepped Classic Egg Salad with Whole Wheat Pita

Place 12 large eggs in a large 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 12 minutes for perfectly cooked yolks.

While the eggs cook, finely chop 3 tbsp fresh dill and thinly slice 4 green onions, keeping the white and light green parts. Set aside in a large mixing bowl.

Transfer the boiled eggs to an ice bath for 5 minutes to cool completely and stop the cooking process.

Gently tap each egg all over and peel under cool running water. Pat the peeled eggs dry with paper towels.

Chop all 12 eggs into small, uniform pieces (about 1/4-inch cubes) and add to the bowl with the dill and green onions.

Add 120g plain Greek yogurt and 2 tsp Dijon mustard to the chopped eggs. Cut 1 lemon in half and squeeze the juice directly into the bowl.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Gently fold all ingredients together until evenly combined, being careful not to mash the eggs.

Divide the egg salad evenly among 6 meal-prep containers (approximately 180g per serving). Add 50g whole wheat pita pockets to each container.

Seal the containers and refrigerate for up to 4 days. Serve cold or at room temperature, stuffing the egg salad into the pita pockets.