Prepare Hard-Boiled Eggs: Start by hard-boiling the eggs using the Instant Pot for perfectly cooked eggs. Place the eggs on a trivet inside the pot and add 1½ cups of water. Cook on Manual for 4 minutes, then let the pressure release naturally for 4 minutes. Carefully transfer the eggs to an ice bath to cool.

Mash Avocado and Yogurt: While the eggs are cooling, slice the avocado in half and remove the pit. In a medium mixing bowl, mash the avocado flesh with about ¼ cup of Greek yogurt until creamy.

Chop Ingredients: Once the eggs are cool, peel and chop them into small pieces. Dice about ¼ cup of red onion and gather fresh herbs like parsley, chopping them finely.

Combine All Ingredients: In the mixing bowl with the avocado and yogurt mixture, fold in the chopped hard-boiled eggs, diced red onion, and fresh herbs. Squeeze in lemon juice and add Dijon mustard. Stir gently until just combined.

Serve and Enjoy: Scoop the salad onto multigrain crackers, spread it on whole-grain toast, or serve over fresh greens. Enjoy!