Begin by placing the 12 large eggs in a pot, covering them with cold water. Bring the water to a boil over medium heat, then reduce to a simmer for 10-12 minutes. Once cooked, transfer the eggs to an ice bath for about 5-10 minutes, allowing them to cool completely.

In a medium bowl, combine the 1½ cups of thawed blueberries, 1½ cups of hot water, and 3 tablespoons of distilled white vinegar. Stir gently to release the vibrant colors from the blueberries, and let this mixture sit.

Once the hard-boiled eggs are cool, gently tap each egg’s shell on a hard surface to create a crackled effect.

Carefully submerge the cracked eggs in the dye mixture, ensuring they’re fully immersed. Let them soak for at least 2-3 hours or refrigerate overnight for more intense color.

Once dyed, gently peel the eggs under running water to help remove any stubborn bits of shell. Place the peeled egg whites in a separate bowl and separate the yolks into a mixing bowl.

In the bowl with the egg yolks, add mayo, liquid chlorophyll, salt, black pepper, minced dill, minced chives, and crushed garlic. Blend until smooth and creamy.

Fill the hollowed-out egg whites with the yolk mixture using a spoon or piping bag.

Finish by sprinkling poppy seeds over the filled eggs and arrange on a platter to chill until serving.