A Daily Webzine Celebrating The Wonder Of Individuality & The Blood Type Diet®

Breakfast Egg Salad

What to do with all those leftover Easter eggs? Try this delicious breakfast egg salad recipe excerpted from Personalized Living Using the Blood Type Diet® e-cookbooks.


  • ½ cup cooked or canned black eyed peas, rinsed and drained (B’s and
    AB’s substitute navy beans as Beneficial for Secretors, or substitute white
    beans as Neutral)
  • 2 teaspoons olive oil
  • 3 large hard boiled eggs
  • ¼ cup grated mozzarella cheese (O Non-Secretors omit cheese)
  • 1 tablespoon chopped parsley
  • 2 cups mixed baby greens
  • sea salt to taste

Dressing Ingredients:

  • ½ teaspoon mustard powder
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon onion, grated
  • sea salt to taste

How to Make it:

  1. In a separate bowl, whisk dressing ingredients: mustard, olive oil, lemon, onion and sea salt.
  2. Toast black eyed peas (or substitute bean) in olive oil for 2-3 minutes
    over medium heat until warm and slightly crunchy.
  3. Remove eggs from shells and use a fork to break apart in a bowl.
  4. Add beans,
    cheese and parsley to eggs and toss with dressing.
  5. Serve over mixed baby

Recipe Photo: © Kristin O’Connor


Kristin O’Connor is a wellness chef, cooking show producer, and food consultant. After suffering from multiple health issues that were unsuccessfully treated with traditional medicine, O’Connor sought alternative means of healing and changed her diet. As an associate producer, she assisted in developing cooking shows for Food Network and the Cooking Channel. Personalized Living Using the Blood Type Diet is her first cookbook series.

Categories: Recipes, Recipes: All Types