Start by hard-boiling your eggs using an Instant Pot for consistently easy peeling. Place the eggs on a trivet inside the pot and add 1.5 cups of water. Set to Manual and cook for 4 minutes. Once done, allow the pressure to release naturally for another 4 minutes before transferring the eggs to an ice bath to cool completely.

After the eggs have cooled down, gently tap each one on a hard surface to crack the shell, then carefully peel them under running water to ensure smooth removal. Once peeled, chop the eggs into bite-sized pieces, setting them aside while you prepare the other ingredients for your Herby Avocado Egg Salad.

In a large mixing bowl, scoop out the ripe avocado and mash it using a fork until it's creamy with a few chunks for texture. Combine the mashed avocado with Greek yogurt, lemon juice, and Dijon mustard, mixing well to create a zesty base.

Add the chopped eggs, finely diced red onion, and freshly chopped parsley to the avocado mixture. Gently fold them together until all ingredients are coated and integrated.

Taste the mixture and season it generously with salt and freshly ground black pepper. Adjust the seasoning according to your preference.

Your Herby Avocado Egg Salad is now ready to serve! Spoon it onto multigrain crackers, place it over a bed of greens, or use it as a delicious sandwich filling.