Creamy Avocado Egg Salad

½ of a large avocado
3 hard-boiled eggs, chopped
1 teaspoon country dijon mustard
1 tablespoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon dill weed
¼ teaspoon salt
1 (scant) tablespoon flat-leaf parsley, chopped
Optional add-ins for crunch: red bell pepper, celery, or pickles

In a medium bowl, mash the avocado well. Add the rest of the ingredients and mix well. Serve on your favorite bread, in a wrap, or on top of a bed of lettuce.
Yields: 3 servings

Recipe provided by Shelly Ruybalid