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 the Eat Right 4 Your Type Personalized Cookbook series.


  • 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

Happy spring to all!

Recipe Photo: © Kristin O’Connor


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Categories: Blood Type Diet, Diet Tips, Nutrition, Recipes, Recipes: All Types