Hard Boil the Eggs: Place eggs in a saucepan, cover with water, and boil for 10-12 minutes. Cool in an ice bath for 5-7 minutes, then peel.

Prepare the Dye: Mix thawed blueberries, hot water, and vinegar in a bowl, stirring to release the color.

Dye the Egg Whites: Submerge egg whites in the blueberry mixture for one hour, turning occasionally.

Create a Veiny Effect: Gently crack dyed egg whites and rinse under cold water; pat dry.

Make the Filling: Combine egg yolks, mayo, chlorophyll, salt, pepper, dill, chives, and garlic; mix until smooth.

Fill the Egg Whites: Spoon or pipe the filling into the cracked egg whites, filling generously.

Garnish the Eggs: Sprinkle poppy seeds on top for a visual detail.

Serve or Store: Enjoy within two hours or refrigerate until ready to serve.