Begin by hard boiling your eggs using your preferred method — stove-top or Instant Pot works well. If using the stove, bring a pot of water to a gentle boil, carefully add the eggs, and simmer for 9-12 minutes. For the Instant Pot, place eggs on the trivet, add one cup of water, and cook on high pressure for 5 minutes. Once cooked, cool the eggs in ice water for 5 minutes for easier peeling.

Once the eggs are cooled, gently crack the shells and peel them under cool running water for easier removal. Chop the peeled eggs into small pieces and transfer them to a mixing bowl.

Cut a ripe avocado in half, remove the pit, and scoop the flesh into the bowl with chopped eggs. Using a fork, mash the avocado until you reach a creamy consistency, leaving some small chunks for texture.

Add a generous scoop of Greek yogurt to the bowl, blending it in with the avocado and eggs. Stir until the mixture is well combined and smooth.

Next, squeeze in fresh lemon juice and stir in Dijon mustard, finely chopped red onion, and fresh parsley. Sprinkle salt and pepper to taste, mixing until everything is thoroughly combined.

Finally, serve your vibrant Herby Avocado Egg Salad immediately for the best flavor and freshness. Load it onto whole grain toast, enjoy it with crunchy multigrain crackers, or spoon it over a bed of mixed greens.