Place six eggs in the Instant Pot and add 1.5 cups of water. Set it to Manual mode and cook for 4 minutes. Allow for a natural release of pressure for 4 minutes before transferring the eggs to an ice bath.

Cut open 1 ripe avocado, scoop the flesh into a bowl, and mash until smooth but slightly chunky.

Peel and chop the cooled eggs and add them to the bowl with mashed avocado. Mix in 1/4 cup of Greek yogurt, juice from 1 lemon, and a tablespoon of Dijon mustard, along with finely chopped red onion and parsley.

Stir gently until all components are well integrated, then season with salt and pepper to taste.

Serve over fresh greens, on whole-grain toast, or with multigrain crackers.