Start by boiling your eggs using your preferred method. If using the Instant Pot, place eggs on the rack, add water, and cook on high pressure for 5 minutes, then release pressure. For traditional boiling, simmer the eggs in water for 9-12 minutes, then shock them in ice water. Once cooled, peel and chop the eggs into bite-sized pieces.

In a medium mixing bowl, scoop out the ripe avocados and add Greek yogurt. Using a fork, mash them together until creamy, leaving a few small chunks for texture.

Add the chopped boiled eggs to the avocado-yogurt mixture, followed by the Dijon mustard. Fold the ingredients gently with a spatula to combine.

Squeeze fresh lemon juice into the mixture, then add the chopped fresh herbs and diced red onion. Sprinkle in salt and pepper to taste, mixing gently to incorporate all the flavors.

Enjoy your Herby Avocado Egg Salad immediately, served on whole grain toast, in lettuce wraps, or with crackers.