Place your eggs on the trivet of an Instant Pot and add one cup of water. Set the pot to manual mode for 4 minutes, ensuring a natural pressure release.

Transfer the boiled eggs to an ice bath immediately and leave them for about 5 minutes to cool.

Peel the cooled eggs and place the whites and yolks into a mixing bowl. Add ripe avocado and mash gently.

Mix in Greek yogurt, lemon juice, and Dijon mustard. Add chopped red onion and parsley, then stir until combined.

Season with salt and pepper to taste, giving one final stir.

Serve the salad on multigrain crackers, whole grain bread, or over fresh greens.