Pink Eggs stuffed with cottage cheese

Supporting your hormonal health doesn't have to be boring. These Pink Eggs are proof: colourful, delicious and nutritious all at once. Eggs are rich in vitamin B6, magnesium and choline, essential building blocks for hormonal balance and a healthy nervous system. Red beet adds folate and iron to the mix, a powerful duo that supports your body from the inside out.

Why are they a great choice during the luteal phase? In the second half of your cycle, your body could use a little extra love. Eggs are a great source of vitamin B6 and magnesium, nutrients that can support your energy levels and help your body move through this phase a little more comfortably. Red beet brings folate and antioxidants to the table, a gentle way to nourish yourself from within.

Ingredients:

• Eggs
• Fresh red beet
• Water
• Cottage cheese
• Mayonnaise
• Curry powder
• Salt & black pepper

Instructions:

1. Peel the red beet and cook until tender. Blend the cooked beet with water until smooth. Strain if you prefer a clearer juice (optional). Leave to cool completely.
2. Boil the eggs for 9–10 minutes until hard-boiled. Immediately transfer them to a bowl of cold running water — this makes peeling much easier and keeps the yolk a nice bright yellow. Peel the eggs carefully once fully cooled.
3. Place the peeled eggs in a container and cover completely with the beet juice. Refrigerate for 2–6 hours, depending on how deep you want the pink colour. Remove and gently pat dry.
4. Slice the pink eggs in half lengthwise and remove the yolks. Mash the yolks together with cottage cheese, mayonnaise, curry powder, salt and pepper until smooth and creamy.
5. Spoon or pipe the filling back into the egg whites. Finish with a pinch of curry powder or black pepper on top. Serve with fresh microgreens or a crisp salad.

Pair these nourishing bites with a cup of herbal tea or a refreshing fruit smoothie for a well-rounded, hormone-friendly meal.