Begin by hard boiling six large eggs. You can use an Instant Pot for quick results—set it to high pressure for 5 minutes, followed by a natural release. Alternatively, boil them in a pot of water for about 10-12 minutes. Once cooked, transfer the eggs to an ice bath for 5 minutes before peeling them under running water for easy removal.

While the eggs cool, cut 2 ripe avocados in half and scoop the flesh into a large mixing bowl. Using a fork, mash the avocado until it’s creamy with a few small chunks left for texture, which should take about 1-2 minutes.

Next, stir in ½ cup of Greek yogurt, the juice of 1 lemon, and 1 tablespoon of Dijon mustard into the mashed avocado. Mix thoroughly until all ingredients are well combined, creating a smooth, creamy dressing.

Chop the cooled eggs into small pieces and finely dice ¼ cup of red onion. Gently fold the eggs and onions into your avocado mixture along with ¼ cup of freshly chopped herbs.

Taste your Quick Herby Avocado Egg Salad and season with salt and pepper to your liking. Start with ¼ teaspoon of salt and a pinch of pepper, then adjust according to your preference.

Enjoy your salad immediately for the freshest flavors, either on multigrain crackers or over a bed of greens. If you prefer to enjoy it later, transfer the salad into an airtight container and refrigerate for up to 2 days.