Begin by hard-boiling the eggs using the Instant Pot method for perfectly cooked yolks. Place a trivet in the pot, add 1½ cups of water, and gently load in the eggs. Set to Manual for 4 minutes and allow the pressure to release naturally for 4 minutes. Once done, transfer the eggs into an ice bath to stop the cooking process and ensure easy peeling.

While the eggs cool, take a ripe avocado and cut it in half, discarding the pit. Scoop the flesh into a mixing bowl and use a fork to mash it until smooth but still slightly chunky.

To the mashed avocado, mix in a generous scoop of Greek yogurt along with a splash of fresh lemon juice and a teaspoon of Dijon mustard. Then, add in your choice of freshly chopped herbs and finely diced red onion. Stir all the ingredients together until they form a creamy mixture.

Once the eggs are cool enough to handle, carefully peel and chop them into bite-sized pieces. Gently fold the chopped eggs into the avocado mixture.

Finally, taste the salad and season it with salt and pepper to your liking. Serve your Herby Avocado Egg Salad immediately for the freshest taste.