Add eggs and blueberries to a pot and cover with water. Bring to a boil and let boil for 1 minute, then turn off heat, cover and allow to sit for 10 minutes.
Remove eggs and reserve blueberry water. Gently tap egg shells all over with the back of a spoon to create cracks. Transfer to a bowl and cover with blueberry water. Refrigerate for at least 6 hours and up to overnight, then carefully remove shells from egg to reveal the marbled pattern.
Whisk together dressing ingredients. Add noodles and brussels sprouts to a large bowl and toss with dressing. Season with salt and pepper and toss again. Top with scallions, sesame seeds and eggs.
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