Begin by hard boiling four large eggs using the Instant Pot for a quick and easy method. Place the eggs on the rack, add one cup of water, and set the Instant Pot to steam for 5 minutes at high pressure. Once the time is up, allow the pressure to release naturally for about 5 minutes before carefully transferring the eggs to an ice bath for easy peeling.

Once the eggs have cooled in the ice bath for at least 5 minutes, gently tap them on a hard surface to crack the shell, then peel under running water to make the process smoother. After peeling, chop the eggs into bite-sized pieces and transfer them to a mixing bowl as the base for your Herby Avocado Egg Salad.

Cut a ripe avocado in half, remove the pit, and scoop the green flesh into the bowl with the chopped eggs. Mash the avocado with a fork, leaving some chunks for texture. This creamy base combines beautifully with the eggs, adding healthy fats to the Herby Avocado Egg Salad, creating a delightful, flavorful blend.

To the avocado and egg mixture, add a generous scoop of Greek yogurt, a splash of fresh lemon juice, and a teaspoon of Dijon mustard. Next, include your choice of freshly chopped herbs such as parsley and dill, along with finely diced red onion for a nice crunch. These ingredients will elevate the taste and freshness of your salad.

Sprinkle a pinch of salt and black pepper over the mixture, adjusting to your personal taste. Using a rubber spatula, gently fold all the ingredients together until they are just combined, ensuring not to overmix to keep the salad chunky and vibrant. This final step is essential for achieving the perfect Herby Avocado Egg Salad texture.

Your Herby Avocado Egg Salad is now ready to be enjoyed! Serve it immediately on multigrain crackers for a healthy and satisfying snack or pile it onto toasted bread for a delicious sandwich. You can also present it over a bed of greens for a refreshing lunch option that’s brimming with flavor and nutrition.