Hard-boil the eggs by placing them in a saucepan, covering with cold water, and bringing to a rolling boil. Let sit for 12-14 minutes, then cool in an ice bath.

Prepare the natural dye by blending frozen blueberries with hot water and vinegar, then strain the mixture to eliminate solids.

Soak the peeled eggs in the blueberry dye for 10-30 minutes, checking for desired color intensity.

Tap the soaked eggs against a hard surface to create cracks and return them to the dye for an additional 5 minutes.

Make the filling by mashing egg yolks and mixing in mayo, liquid chlorophyll, salt, black pepper, dill, chives, and crushed garlic until smooth.

Fill the crackled egg whites with the yolk mixture using a spoon or piping bag.

Garnish with poppy seeds and serve chilled on a platter.