Start by hard boiling the eggs using the Instant Pot for a hassle-free experience. Place the eggs on the trivet inside the pot, add one cup of water, and set it to cook on high pressure for 4 minutes. Once the timer goes off, carefully allow for a natural pressure release for about 5 minutes before manually releasing any remaining pressure.

Once the eggs are cool to the touch, transfer them to an ice bath for about 5 minutes to make peeling easier. Crack the shells gently and peel them under running water if needed, ensuring they are cleanly removed. After peeling, chop the eggs into small pieces to prepare them for mixing into your Herby Avocado Egg Salad.

While peeling the eggs, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Use a fork to mash the avocado until creamy, but leave some small chunks for texture.

Add the chopped eggs to the bowl with the mashed avocado, then stir in Greek yogurt, freshly squeezed lemon juice, Dijon mustard, and finely chopped red onion. Finally, fold in the minced fresh parsley, allowing the vibrant flavors to meld together.

Taste the Herby Avocado Egg Salad and adjust the seasoning with salt and pepper according to your preference. Serve immediately on multigrain crackers, in a hearty sandwich, or atop a bed of fresh mixed greens.