Step-by-Step Instructions

• Start by taking 12 large eggs and placing them in a pot. Fill the pot with water until the eggs are submerged by about an inch. Bring the water to a rolling boil over medium-high heat and let it boil for about 12 minutes. Once done, transfer the eggs to a bowl of ice water for 10 minutes to cool before peeling.
• In a mixing bowl, combine 1 ½ cups of thawed blueberries with 1 ½ cups of hot water and 3 tablespoons of distilled white vinegar. Stir gently to mash the blueberries slightly, releasing their deep color.
• Carefully submerge the peeled eggs into the blueberry dye mixture. Make sure they’re fully covered, then let them soak for at least 4 hours, or ideally overnight, for a more vibrant color.
• Remove the eggs from the blueberry mixture and gently crack the shell all over with the back of a spoon.
• Carefully peel off the cracked shells from the dyed eggs. Rinse them gently under cold water to remove any leftover shell bits.
• In a mixing bowl, mash the 12 large egg yolks with 9 tablespoons of mayonnaise, 2 tablespoons of liquid chlorophyll, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Incorporate 3 tablespoons of minced fresh dill, 2 tablespoons of minced fresh chives, and 1 crushed large garlic clove. Mix until smooth and creamy.
• Using a spoon or piping bag, carefully fill the hollowed-out egg whites with your luscious yolk mixture.
• Sprinkle the filled Halloween deviled eggs with poppy seeds for an added touch of texture and elegance. Arrange them on a festive platter.