Hard-boil the eggs using an Instant Pot and set the timer for 4 minutes. Let the pressure release naturally for the best texture.

Prepare an ice bath by filling a large bowl with cold water and ice. Transfer the eggs to the ice bath to cool for easier peeling.

Mash the avocado in a bowl, then mix in Greek yogurt, lemon juice, Dijon mustard, and herbs until well combined.

Chop the cooled eggs and red onion. Add to the avocado mixture, combining well to create the salad base.

Gently fold in the ingredients, then season with salt and pepper to taste.

Serve on multigrain crackers, on toast, or over a bed of greens.