Boil the Eggs: Start by hard boiling your eggs using the Instant Pot. Pour one cup of water into the pot, place the eggs on the steam rack, and set it to manual cooking for 4 minutes. Allow for a natural pressure release for about 5 minutes before removing the eggs and placing them in cold water.

Cool and Peel: Once cooled for about 5 minutes in cold water, crack the shells gently and peel them under running water. Set aside on a cutting board to air dry.

Mash the Avocado: Halve and scoop out the ripe avocado into a mixing bowl. Mash to preferred consistency, then mix in Greek yogurt, lemon juice, and Dijon mustard.

Add Aromatics: Finely chop the red onion and parsley, then fold them into the avocado mixture without mashing the avocado too much.

Chop and Incorporate the Eggs: Chop the peeled eggs into quarters and gently fold them into the avocado-herb mixture.

Season and Serve: Season with salt and pepper to taste, mix gently, and serve right away on greens, with crackers, or in a sandwich.