Place eggs in a saucepan and cover with 1 inch of cold water. Bring to a rolling boil.

Remove saucepan from heat, cover with a lid, and let sit for 12 minutes.

Transfer eggs to an ice water bath for 5 minutes, then peel and slice into halves.

Divide the sliced turkey, cheese cubes, and almonds equally into four meal-prep containers.

Add the egg halves, cherry tomatoes, and cucumber slices to the compartments.

Portion hummus into small individual condiment containers and place inside each tray.

Seal containers and refrigerate at or below 40°F (4°C) until service.