Start by adding 4 large eggs to your Instant Pot. Set it to the Manual setting for 4 minutes and allow for a 4-minute natural release afterward. Once the timer goes off, carefully transfer the eggs into an ice bath for at least 5 minutes.

In a mixing bowl, mash 2 ripe avocados with ½ cup of Greek yogurt, the juice of 1 lemon, and 1 tablespoon of Dijon mustard until creamy yet slightly chunky.

Add ¼ cup of minced red onion and ¼ cup of chopped fresh parsley, stirring until well combined.

Once the eggs are completely cooled, gently peel and chop them into bite-sized pieces. Fold the chopped eggs into the avocado mixture.

Taste the mixture and add salt and pepper according to your preferences. Serve the Herby Avocado Egg Salad on whole grain bread, crackers, or over a bed of crisp greens.