Avocado Egg Salad

8 eggs

2 tbsp mayonnaise

2 tbsp plain Greek yogurt

2 tbsp lime juice

2 tsp Dijon mustard

1/2 tsp each salt and pepper

1 ripe avocado, halved, pitted, peeled and chopped

1 stalk celery, diced

2 green onions, thinly sliced

2 tbsp finely chopped fresh chives

2 tbsp finely chopped fresh parsley

1 cup arugula

4 large slices sourdough bread, toasted

1. Add eggs to removable cooking pot. Cover with enough water to immerse eggs. Close and secure lid in place. Turn vent knob to Seal. Press the EGGS button. 00:15 (15 minutes) will show on the LED display. Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, multi pot will beep.
2. Carefully remove lid with oven mitts for safety. Remove removable cooking pot using oven mitts.
3. Drain and run eggs under cold running water to stop the cooking. Peel and chop eggs.
4. Stir together eggs, mayonnaise, yogurt, lime juice, mustard, salt and pepper. Fold in avocado, celery, green onion, chives and parsley. Divide arugula among slices of toast; top with egg salad.