Hard-boil your eggs in the Instant Pot for 4 minutes and allow a 4-minute natural pressure release. Transfer them to an ice bath to cool.

In a mixing bowl, mash together 2 ripe avocados, ½ cup of Greek yogurt, the juice of 1 lemon, and 1 tablespoon of Dijon mustard. Stir in ¼ cup of minced red onion and ¼ cup of chopped fresh parsley.

Peel and roughly chop the cooled eggs. Gently fold them into the avocado mixture.

Season with salt and pepper to taste. Serve on multigrain crackers, toasted whole grain bread, or over a bed of greens.