Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.

Place eggs on rack, spacing out as evenly as possible. (I cook 4-6 at a time, refrigerating the extra for another recipe.)

Seal and cook on high for 7 minutes if eggs were at room temperature, 9 minutes if not. When timer goes off, release pressure, following the “quick release” method.

Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.

In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat.

Reduce heat to simmer and cook for 6 to 8 minutes (cook for longer time if at higher altitude or eggs weren’t at room temperature).

Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.

Drain and run place eggs in a bowl of ice water until cooled.

Peel and chop the hard boiled eggs and herbs; mix together in a bowl and season to taste with salt and pepper. Set aside.

In a small bowl, mash together the lemon zest and salt (works best with a mortar and pestle, but use a fork if you don’t have one).

Whisk in the mustard and the lemon juice.

Slowly whisk in the olive oil.

Add additional salt, lemon juice and fresh ground pepper to taste.

Toss the spinach lightly with some of the dressing.

Either place spinach on a serving platter or divide among 6 individual salad plates; sprinkle egg and herb mixture over the top.