Begin by hard boiling your eggs using the Instant Pot. Place eggs in the pot, add one cup of water, set to manual high pressure for 4 minutes, then let pressure release naturally for 4 minutes before transferring to an ice bath.

In a mixing bowl, scoop flesh of two ripe avocados, add lemon juice, Dijon mustard, and Greek yogurt. Mash until smooth, leaving some small chunks for texture.

Finely chop the cooled eggs and add to the avocado mixture along with diced red onion and chopped parsley. Season with salt and pepper, and gently fold together.

Serve generously on multigrain crackers, whole grain bread for a sandwich, or over fresh greens for a light meal.