Begin by placing the eggs in an Instant Pot and adding one cup of water. Secure the lid and use the steam setting to cook for 4 minutes. Allow for a natural pressure release for about 5 minutes.

Prepare an ice bath by filling a large bowl with ice and water. Transfer the eggs to the ice bath and let them cool for at least 5 minutes.

Scoop out the ripe avocado into a mixing bowl. Mash the avocado until it reaches a creamy consistency, with a few lumps for texture.

Incorporate Greek yogurt, fresh lemon juice, Dijon mustard, and a sprinkle of salt and pepper into the mashed avocado. Stir until combined.

Peel the cooled eggs and chop them into small pieces. Add the chopped eggs, finely diced red onion, and chopped fresh parsley to the avocado mixture. Gently fold together.

Serve your Herby Avocado Egg Salad on multigrain crackers, toasted bread, or on a fresh bed of greens.